Starch starch, commonly known as flour, is a kind of glucose powder extracted from seed potatoes, or a polysaccharide obtained by separating protein and other substances from flour. According to the different processing raw materials, it can be divided into potato starch, corn starch, sweet potato starch, mung bean starch, cassava starch and wheat starch. Flour Flour is a kind of flour that is directly ground after wheat or other grains are peeled. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. The difference in appearance and feel is 2 1. The appearance of flour is white, but slightly yellow compared with starch. Starch is quite white, because it separates protein from other substances in flour and turns it into polysaccharide, which will make the color more pure. 2. Kneading flour and starch by hand will make flour feel slippery; But if you rub a little starch with your fingers, you will feel astringent, similar to the feeling of rubbing lotus root starch with your hands. When rubbing, it is not smooth enough and has a sense of hindrance. Differences in nutritional components 3 Starch starch can be regarded as a polymer of glucose, its main component is glucose polymer, which can be divided into long chain and short chain, but the final product is glucose, so its efficacy is relatively simple, mainly for energy and sugar supply. Flour Flour is rich in nutrients such as protein, fat, carbohydrate and dietary fiber. Sweet and cool, it has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, clearing away heat and quenching thirst. Usage difference 4 starch granules are insoluble in cold water, broken starch or chemically modified starch can be soluble in cold water, but the swollen starch after dissolution is irreversible. Generally, with the increase of temperature, the swelling degree and solubility of starch increase, which is suitable for thickening, sizing, hanging paste and so on. When starch is put into food, it can lock its moisture without affecting the color of ingredients, such as fried meat, boiled fish, boiled meat slices and so on. At the same time, starch can also produce dextrin, oligosaccharide, maltose, glucose and other products. Flour flour is more versatile. In addition to thickening, it can also be used to make noodles, steamed bread, bread, cakes, sweet cakes, biscuits and other foods.