First, the functions are different.
Corn starch can not only increase the fresh taste and viscosity of food, but also prevent adhesion and coagulation. Raw flour can thicken marinade and increase the adhesion of marinade to raw materials, thus increasing the powder quality and concentration of vegetable soup and improving the color and taste of dishes.
Second, the use is different.
As a raw material of food additives, corn starch is often mixed with white sugar powder as an anti-binder; In the early days, most tablets produced by pharmaceutical factories in various countries used corn starch as filler and adhesive. Raw flour is used as a thickener in China and French cuisine.
Third, the viscosity is different
The viscosity of corn starch is lower than that of corn flour. The viscosity of raw flour is higher than that of corn starch, which is made by mixing and stirring corn starch with water.
Application of raw flour in catering
Raw flour in Chinese food refers to starch, which is used for thickening and sizing when cooking. There are many kinds, such as sweet potato starch, water bean powder used in Sichuan cuisine, corn starch and so on. Raw flour is the common name of starch, and there are many kinds. Corn starch has low cost and is widely used in all kinds of Chinese food. Potato starch has good properties but high price, which is mainly used in the middle and high-end catering field.
With the aid of the characteristics of water absorption, cohesiveness and smoothness of starch when gelatinized by heat, when the dishes are close to maturity, the prepared powder juice is poured into the pot to thicken the marinade and increase the cohesiveness of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.