Starch: Starch used for thickening.
Various starches are polysaccharide polymers condensed from multiple glucose molecules. Cooking starch mainly includes mung bean starch, cassava starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch and so on. Starch is insoluble in water. When heated to about 60℃ with water (different kinds of starch have different gelatinization temperatures), it will be gelatinized into colloidal solution. Thickening is to use this characteristic of starch.
Mung bean starch
Mung bean starch is the best starch and seldom used. It is made by soaking mung beans in water, grinding and precipitating. Features: enough viscosity, small water absorption, white and shiny color.
potato starch
At present, potato starch is widely used in families. It is made by grinding potatoes, washing them and precipitating them. The characteristics are: enough viscosity, fine texture, white color, luster better than mung bean starch, but poor water absorption.
wheat starch
Wheat starch is precipitated from wheat bran after washing gluten, or made from flour. The characteristics are: white color, but poor luster, not as good as potato powder, easy to precipitate after thickening.
sweet potato starch
Sweet potato starch is characterized by strong water absorption, but poor viscosity and dark red and black color. It is made of fresh potatoes through grinding, scrubbing and precipitation. In addition, there are corn starch, water chestnut starch, lotus root starch and water chestnut starch.
Question 2: Is raw flour starch? Yes, it's the same ~ dialects are different, academically speaking.
Starch 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, 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.
But cooking is really one thing.
It's made of beans.
Question 3: Is corn starch and corn starch the same thing? Corn starch is not the same as corn starch.
Is raw flour starch?
There are many kinds of starch, such as corn starch, sweet potato starch, potato starch, chestnut starch, mung bean starch and so on. , can be refined.
uncooked starch
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. In China cooking, raw arc is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.
The use of raw flour
Raw flour refers to starch in Chinese food, which is used for thickening and sizing when cooking.
Question 4: Is raw flour and starch the same thing? Starch 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.
Chinese name: raw flour
English name: starch flour
Raw flour is a common name in Hong Kong-style recipes, which is mostly used for hooks. In Hongkong, raw flour is corn flour, while in Taiwan Province Province, raw flour is too white. 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.
Question 5: Is corn starch the same as raw flour? The composition is similar.
But there are still some differences when cooking.
Question 6: What's the difference between starch and raw flour? I didn't pay much attention to these problems at first, but as more and more people ask the same question, I think it seems to be a really big problem, so it is necessary to elaborate. Starch is actually a general term, including mung bean powder, millet powder, potato powder, sweet potato powder, pea powder, broad bean powder, arrowhead powder, lily powder, poria powder, taro powder, Polygonum multiflorum powder and water chestnut powder. Raw flour, on the other hand, is a term that often appears in Cantonese recipes. It does not refer to any kind of starch. In Hong Kong and mainland China, raw flour generally refers to corn starch, which is mostly used for thickening. In addition, raw flour can also make food have a smooth taste and is often used as one of the raw materials for cured meat to soften the meat quality. Raw flour is essential for curing a large amount of meat in Cantonese cuisine. Speaking of which, I also want to mention too much white powder, which is potato (potato) starch. Generally, Taiwanese dishes use too much white powder as the raw powder, but the soup thickened with too much white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling. Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky. To sum up, both corn starch and potato starch can be called raw flour. If you are not very clear about the specific starch, you can also read the following article: What is corn starch-a term to explain the indispensable seasoning sweet potato powder in snacks in Taiwan Province Province. In addition, if you are not very confident in your thickening skills, I suggest reading: several aspects that should be paid attention to when thickening.
Question 7: The difference between starch, flour and raw flour. Starch is generally extracted from corn or sweet potato. Flour is processed wheat, while raw flour-strictly speaking, it is the general name of various starches, which is mainly used for thickening and snacks. In the north, it is called flour, which is actually no different from starch.
Question 8: What is the difference between starch and edible raw flour? Raw flour and starch are just different in name, and there is no essential difference. "1, corn starch corn starch.
Corn starch is also called corn flour, corn starch, corn flour, raw flour, and in some places it is called bean flour (this is really rare). It is the most abundant starch extracted from corn kernels, but not as good as potato starch. Corn starch is the main raw material flour in Hong Kong.
2. Taibai potato starch
Instant potato starch, potato starch-the most used starch with the most stable quality in China, is called too white powder in Taiwan Province Province. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption. Heating with water will condense into a transparent and viscous state. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked vegetables to make a hook, which makes the soup look thick and the food look shiny. Generally speaking, raw flour (corn flour) is used in Hong Kong vegetable juice. However, the soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling.
Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.
PS: Note that unlike potato flour (also called "potato flour"), potato flour can be reduced to mashed potatoes after being boiled in hot water. In addition, it is often used in western-style bread or cakes to increase the moist feeling of the products.
3. Sweet potato starch
-Also known as sweet potato starch and sweet potato starch, it is characterized by strong water absorption, poor viscosity, dull color and dark red with black. It is a powder made of sweet potato starch. Sweet potato powder is generally granular, with coarse particles and fine particles. Usually, coarse sweet potato powder is better bought at home. Sweet potato powder, like white powder, will be sticky when dissolved in water, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when Chinese food is thickened, because the viscosity is sticky.
Sweet potato powder is widely used to make Chinese dim sum.
4. Ge Fen
Ge Fen is made from the underground stem of a perennial plant "arrowroot", because the whole node of "arrowroot" is almost pure starch. If these nodes are chopped, washed, dried and ground, this is Ge Fen (also known as arrow root, with the same name as the plant). Ge Fen can be used to thicken soup, similar to corn starch powder and white powder. But corn starch and white powder need to be at a higher temperature to thicken the soup, while Ge Fen can work at a lower temperature. Therefore, like American pudding with eggs, it is very suitable to use Ge Fen as thickener because eggs are easy to agglomerate at higher temperature. Some recipes are also called arrowroot powder.
5. Cassava flour
Cassava starch-also known as water chestnut powder and Thai raw powder (because Thailand is the third largest cassava producer in the world, only next to Nigeria and Brazil, it is generally used as starch in Thailand). Taiwan Province Province imports more and more from Southeast Asia, so people in Taiwan Province Province used to call potato starch Taibai, but now cassava starch is generally called Taibai. It will be transparent after being cooked and heated with water, and the taste of QQ is elastic.
6. sago palm starch
This is not common here, but if you say sago, I believe everyone will be familiar with it. Sago is a specialty of Indonesia, which is made of cassava flour, wheat starch and corn flour. Sago has a natural moisturizing effect on the skin.
On many islands in the Philippines, Indonesia, Malaysia, Papua New Guinea and other countries, there is a tree called Xigu Coconut. The trunk of Xigu coconut is thick and straight and contains a lot of starch. Generally, the life span of Xigu coconut trees is 20 years, and they die after flowering. Before it blooms, people cut down the trunk, remove the branches and leaves, cut it into sections, each section is about 1 m, and then split it in two. The starch in the stem is scraped out with a knife and soaked in the bucket, and the starch slowly sinks to the bottom of the bucket (this is what I want to talk about). If the water on it is poured out, it can be processed into rice grains, which the local residents call West Gu Mi. This is the sago in coconut milk sago that we usually eat. ......& gt& gt
Question 9: Is there a difference between raw flour and starch? Raw flour usually refers to unprocessed raw material powder, which is easy to gelatinize, and often refers to potato powder. Starch is a powder with high polysaccharide content after processing, such as corn flour and corn starch, and wheat flour (flour) is essentially different from wheat starch.
Question 10: What is water starch? Flour or raw flour? Water starch is a mixture of starch and cold water.
Starch is divided into potato flour, mung bean flour and corn flour.
The starch used in Northeast cuisine is potato flour.
Corn flour is used for cooking in the south, which can also be called raw flour.