1, constitute

The flour is extracted from gluten-free flour, and the ingredient is wheat.

Corn flour is starch extracted from corn kernels.

The raw flour used in Chinese mainland is potato flour, the raw flour used in Hongkong is corn flour, and the starch used in Taiwan Province Province is too white, which is made of potatoes or cassava.

Step 2 use

Powder is generally used to make cakes, and can be used to make various snacks, such as shrimp dumplings, vermicelli and rice rolls.

Corn flour is used to thicken soup and gel batter. It can also be mixed with white sugar powder as an anti-sticking agent, and can also be used as a coagulant for pudding and other foods. When making cookies, it will also be used as an additive to improve the crispness of internal tissues.

Raw flour is generally used for thickening and as one of the raw materials of cured meat to soften the meat quality. It can be used as a seasoning for cooking, bean jelly and pancakes. It is mainly used for sizing and thickening of meat raw materials.

Second, commonly known as

1, flour milling is also called wheat milling.

2, corn flour, also known as corn flour, corn starch, corn flour, raw flour, and some places called bean flour.

3, raw flour, not specifically which kind of starch, but mostly refers to cassava starch. Raw flour is a term that often appears in mainland recipes and Hong Kong recipes, and it is often used to tick. The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.

Third, raw flour is not the usual flour noodles, and the ingredients in it are different.

Extended data

Corn flour can be divided into refined corn flour and ordinary corn flour. Refined corn flour, also called corn starch (eagle corn flour), is used for cooking and frying meat. Ordinary corn flour can be used to make corn bread, corn paste, corn noodles and so on.

Corn flour belongs to corn starch and is a carbohydrate formed by photosynthesis of plants. It is a polysaccharide composed of a single type of sugar unit, which is naturally synthesized by plants. Starch is abundant in seeds, tubers and roots of plants. The varieties of starch include corn, rice, wheat, potato, sweet potato and cassava starch. In addition to the above main varieties, there are acorn, canna taro, kudzu root, Polygonum multiflorum starch and so on.

Raw powder (white powder), also known as bean powder and water chestnut powder, is made from broad beans or water chestnut. Raw flour has a wide range of uses and can be used as a seasoning for cooking, bean jelly and pancake stalls. Mainly used for sizing and snagging when processing meat raw materials.

Raw flour does not refer to any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong-style recipes, and it is mostly used for hooks. The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai.

There are usually two kinds of thickeners.

One is starch juice mixed with seasoning, commonly known as "mixing juice", which is mostly used for dishes with strong firepower and fast speed.

One is simple starch juice, also called "wet starch", which is mostly used in general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glaze thickening, which is mostly used for stewing, roasting, roasting and soup dishes.

According to the cooking methods and characteristics of dishes, the usage of sauce basically has the following kinds:

1, Humboldt is generally used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.

2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.

3, thin juice, generally used for large or whole dishes, its role is to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.

4. Milk soup is the thinnest sauce, also called thin sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.

The role of composition

1, which can be used directly or processed into various modified starch and hydrolyzed products.

2. Foods made of starch such as vermicelli and vermicelli can be eaten directly;

3. Starch as raw material can be used in instant noodles, sausages, ice cream and other foods and degradable plastic products. Used as fermentation raw materials to produce starch sugar, amino acids, alcohol, antibiotics, monosodium glutamate and other products. Starch can also be processed into modified starch, which is widely used in papermaking, textile, food, casting, medicine, construction, oil drilling, mineral processing and other fields.

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