No, starch is sticky and can adhere to the surface of food. Flour tends to pile up and cannot adhere to the surface evenly. Starch is the polymerization of glucose molecules, which is the most common storage form of carbohydrates in cells.

starch, also known as starch in the catering industry, has the general formula of (C6H11O5)n, and when it is hydrolyzed to disaccharide, it is maltose with the chemical formula of C12H22O11. After complete hydrolysis, monosaccharide (glucose) is obtained with the chemical formula of C6H12O6. Starch includes amylose and amylopectin. The former is a spiral structure without branches, so it can't. Starch is sticky and can be attached to the surface of food. Flour tends to pile up and cannot adhere to the surface evenly.

Starch is polymerized from glucose molecules, which is the most common storage form of carbohydrates in cells. Starch, also known as starch in the catering industry, has the general formula of (C6H11O5)n, and when it is hydrolyzed to disaccharide, it is maltose with the chemical formula of C12H22O11. After complete hydrolysis, monosaccharide (glucose) is obtained with the chemical formula of C6H12O6.

function of starch: whether the thickening is appropriate or not has a great influence on the quality of dishes, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as stir-frying, sliding and frying. The same characteristics of these cooking methods are: rapid fire. The dishes cooked in this way basically do not contain soup.

However, because some sauces and seasonings are added during cooking and the raw materials themselves produce water, the dishes seem to have more soup. By thickening, the consistency of the juice is increased and attached to the surface of the raw materials, thus achieving the luster, smoothness, tenderness and delicious flavor of the dishes.

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