White flour is one of people's staple foods, called flour. Nowadays, few people call flour white flour, which is common in rural families when they were young. I don't know if it is said elsewhere. There is white flour, and of course there is black flour. Generally speaking, white flour refers to wheat flour. White flour refers to the flour deliberately intercepted during processing, and black flour refers to the flour with more bran and darker color. In addition to white flour and black flour, there is another kind called "all in one", which is what people often say today. More often, people say white flour refers to wheat flour, which is used to distinguish millet from corn flour. Starch is a high molecular polymer of glucose, which is also called starch in the catering industry. The general formula is (C6H 10O5)n, which is maltose when hydrolyzed into disaccharide, and the chemical formula is (c12h2o110). After complete hydrolysis, glucose with the chemical formula (C6H 1) was obtained. Starch includes amylose and amylopectin. Starch is a nutrient stored in plants, stored in seeds and tubers, and the starch content in various plants is very high. Starch is a nutrient stored in plants, seeds and tubers. The starch content in all kinds of plants is high, including rice 62% ~ 86%, wheat 57% ~ 75%, corn 65% ~ 72% and potato 12% ~ 14%. Starch is an important part of food, so it feels a little sweet to chew rice. This is because amylase in saliva hydrolyzes starch into disaccharide-maltose. After food enters the gastrointestinal tract, it can also be hydrolyzed by salivary amylase secreted by the pancreas, and the formed glucose is absorbed by the small intestine wall and becomes a nutrient for human tissues. Partial hydrolysis of amylopectin can produce a mixture called dextrin. Dextrin is mainly used as food additive, glue, paste, and in the manufacture (finishing) of paper and textiles.