Starch is a polysaccharide, which is a substance obtained by separating proteins and other substances from flour. It is insoluble in water and absorbs water and expands in hot water to become a viscous translucent colloidal solution. There are many types of starch, including mung bean starch, potato starch, wheat starch, sweet potato starch, water chestnut starch and corn starch, etc., which are often used as thickening and pickling foods, and have the effect of thickening and increasing taste. In cooking, the presence of starch is crucial, not only to enhance the taste of food, but also to protect the nutrition and taste of food.
Flour is a powder made from grains, usually wheat or other grains that have been peeled and ground directly. It is one of the most common food ingredients and is used to make a variety of pasta dishes such as bread, cakes, biscuits, etc. Flour is rich in protein, fat, carbohydrates, dietary fiber, minerals and vitamins, which makes flour an indispensable part of people's daily diet.
There are several significant differences between starch and flour:
Raw materials: Starch is usually extracted from corn, potatoes and other plants by grinding and precipitation, such as common corn starch and potato starch. Flour is mainly a powder purified from wheat by grinding, and there are also other grain flours such as barley flour, oat flour, etc., but wheat flour is the most common.
Color: The starch is usually pure white in color and looks relatively clean. The color of flour is usually dull white or white to yellow, and its color is relatively dark.
Ingredients:: Starch is a high-molecular carbohydrate, polysaccharide made from the polymerization of glucose powder, and its protein content is very low. Flour is a protein-rich food ingredient, in addition to protein, flour also contains fat, carbohydrates, dietary fiber, minerals, vitamins and other nutrients.
Uses:: Because starch has a strong gelatinizing effect and can be hung on the surface of food to protect the nutrition and taste of food during cooking, it is often used to thicken and marinate food. Flour, on the other hand, is often used to make various staple pastries, such as steamed buns, steamed buns, bread, etc., due to its rich nutrients and unique taste.
Overall, starch and flour differ significantly in terms of raw materials, color, ingredients, and uses. When it comes to use, you need to choose the right powder according to your specific cooking needs and personal tastes.
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