Can wheat flour and flour thicken? Can flour and water thicken it

Of course, wheat flour and flour cannot be thickened, it has different ingredients and is not so sticky.

Starch must be used to thicken the thickening. Potato starch and cornstarch are the best choices for thickening.

No. The protein content in wheat flour is too high, and it is easy to turn into a lump or slimy paste after being put into water, and it will be boiled into small white lumps when poured into boiling water, etc., which not only affects the taste of the dish, but also affects the color and flavor of the dish. Cornstarch or starch or sweet potato flour are commonly used to thicken them, which can be used to create a viscous and transparent soup that is delicious.

Wheat flour can not be thickened, dry powder under the pot balls, wet flour gluten sticky, dissolved in water is limited, but too much can only play a role in thickening at high temperatures, cooled like wax, or to transparency. Stir-fried in oil can increase the consistency of the soup without sticking.

No. Wheat flour solidifies at a higher temperature than starch for a longer time. The temperature of Goudian is only a few tens of degrees Celsius, and the time is only tens of seconds. Wheat flour cannot be coagulated.

The starch is to concentrate the soup and to keep the ingredients hydrated.

No, only various types of starch such as corn starch and pea starch can thicken, and flour cannot replace the function of starch.

If you thicken it, you will use starch. Not thickened with wheat flour and flour.

Thickening is starchy, giving Hongyun starch and corn starch to starch. Xiao Miaomiao can't give money.

Wheat starch can also be used to thicken general home-cooked dishes.

After hooking, there will be pimple soup.

It is not okay to thicken flour with water. Flour and starch are two different things, flour can not achieve the effect of starch, flour has a lot of protein, and it will be mushy after a while. Protein will be denatured when heated, starch will gelatinize when heated, and the taste of the two thickened dishes is different, so you must choose starch when thickening.

Starch is the starch used to thicken during cooking, and it is also directly called starch. The main types of starch are potato flour, mung bean starch, wheat starch, water chestnut flour and lotus root flour.

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Types of thickening:

1 Thickener is generally used in dishes cooked by stir-frying. The sauce is the thickest, and the purpose is to make the sauce all wrapped on the ingredients, such as fish-flavored shredded pork.

Stir-fried kidney flowers are all wrapped with thickeners, and after eating, there is basically no marinade left at the bottom of the plate.

2 Paste is generally used for dishes cooked by boiling, smoothing, stewing, and stewing. The powder juice is thinner than the thickener, and the use is to turn the soup of the dish into a paste, so as to achieve the fusion of soup and vegetables, and the taste is smooth and soft, such as: sweet and sour pork ribs.

Wait. 3 The sauce is thinner, and it is generally used for large or whole dishes, and its function is to increase the flavor and luster of the dishes. Generally, after the dish is plated, the marinade in the pot is heated and thickened, and then poured on the dish, part of it is stained on the dish, part of it is in a glazed state, and part of the juice can be left in the plate after eating.

4 Milk soup is the thinnest of the sauces, also known as thin roots. It is generally used for stewed dishes, such as steamed fish.

Shrimp pot and so on. The purpose is to make the soup of the dish thicker and more oaky to meet the requirements of delicious and fresh color.

Theoretically, starch can be used to thicken, although ** is different, but the composition of the composition is not much different.

Wheat starch can also be used to thicken general home-cooked dishes.

Flour should not be thickened. Flour is mainly used to make pasta, will not play a thickening effect, and thickening is to increase the adhesion of marinated juice to raw materials, because starch is insoluble in water, when heated to 60 °C with water, it will gelatinize into a colloidal solution, so thickening is the use of starch this property. The main starches used in cooking are:

Mung bean starch, potato starch, wheat starch, lotus starch, etc.

Notes:Thickening is to add water starch before the pot to thicken the soup disturbed by the dregs of the dish. Thickening is generally divided into thin and thick.

When making soups, they are usually thickened to make the soup transparent and not cloudy, such as tomato and egg soup; Stir-fried and slippery stir-fried dishes are generally thickly thickened, such as fish-flavored pork Liang Zhisi, stir-fried pork liver, etc. Generally, potato starch is used, because it is sticky, the texture is delicate, the color and gloss are better than mung bean starch, and the water absorption is poor.

Flour should not be thickened. Flour is mainly used to make pasta, will not play a thickening effect, and thickening is to increase the adhesion of the marinade to the raw materials, because the starch is insoluble in the water, when the water is heated to 60 °C, it will gelatinize into colloidal dissolution of the secrete, so the thickening is the use of starch this clear volt characteristics. The main starches used in cooking are:

Mung bean starch, potato starch, wheat starch, lotus starch, etc.

Flour should not be thickened. Flour thickening will make food stick together, and it doesn't taste as good as starchy food. Thickening is a polysaccharide polymer formed by the condensation of multiple glucose molecules, when the dish is close to maturity, the prepared powder juice is poured into the pot to thicken the marinade, increase the adhesion of the marinade to the raw materials, so that the powderiness and concentration of the soup of the dish increase, and improve the color and taste of the dish.

Flour should not be thickened. Flour thickening will make food stick together, and it doesn't taste as good as starchy food. Thickening is a polysaccharide polymer formed by the condensation of multiple glucose molecules, when the dish is close to maturity, the prepared powder juice is poured into the pot to thicken the marinade, increase the adhesion of the marinade to the raw materials, so that the powderiness and concentration of the soup of the dish increase, and improve the color and taste of the dish.

Flour should not be used as a substitute for starch.

Reasons: 1. In addition to starch, there are other substances such as protein in flour. In addition, the two play different roles.

Starch is used to thicken the soup to make it sticky, and it also makes the color brighter, and the juice of the vegetables to make the ingredients more flavorful, which can make the meat soft and tender, while flour does not have this effect.

2. If flour is used, it will turn into a white paste. However, flour and starch can be partially replaced when frying, and the flour is thicker and tougher when fried, because it contains gluten, and the starch is crispy, and the two are generally mixed in proportion. The flour alone should be fried crispy, and baking powder should be added to make a crispy pulp.

3. If you need it urgently, you can wrap the flour in gauze and wash it in the water, the water becomes white is the water starch, the gauze is the protein, the water starch can play the role of the starch purchased, or you can take the potatoes to cut and wash with water, and then put the water for 10 minutes to pour out the white substance at the bottom of the basin can be approximated.

Wheat starch is extracted from wheat, and in the past, the fermentation method was adopted, that is, the wheat was soaked in water and ground and then fermented, so that the cells surrounding the starch particles were dissolved and the starch was easy to separate. Wheat starch is a refined grain, mainly used in food as a thickener, gelling agent, a binding agent, or a stabilizer, etc., and some use it to make starch sugar.