There is no difference. Raw corn flour is corn starch, and raw flour is commonly known as starch, which is a general term for a variety of starches.

Raw flour:

Raw flour is a term that often appears in recipes, mostly used for thickening, in the mainland use of raw flour is potato starch, Hong Kong called raw flour is mainly corn starch, and in Taiwan the customary thickening powder is tai bai powder, which is made from potato or cassava.

The classification of raw flour:

One, corn starch

Corn starch, also known as cornstarch, corn starch, corn flour, raw flour, is the starch extracted from corn kernels.

Second, too white powder

That is, raw potato starch, potato starch is the most used in the family with the most stable quality of the thickening starch, Taiwan is called too white powder.

Three, sweet potato starch

Sweet potato starch, also known as groundnut starch, taro starch, characterized by strong water-absorbent capacity, but viscosity is poor, no luster, color dark red with black. It is a powder made from sweet potato starch and so on.

Four, Pueraria lobata

Pueraria lobata is a perennial plant "Pueraria lobata" underground stems made of "Pueraria lobata" because the whole section of the stems is almost pure starch, these sections of the stems shaved, cleaned, dried, ground powder, is Pueraria lobata.

Five, tapioca

Tapioca starch, also known as diamond flour, Thai flour (because Thailand is the world's third largest producer of cassava, after Nigeria and Brazil, in Thailand, generally use it to make starch).

Six, crystal powder

Crystal powder, the main ingredients for cornstarch, diamond powder and other starches.

Expanded Information

The academic concept of thickening is that, with the help of starch in the case of pasteurization by heat, has the characteristics of water absorption, adherence and smooth and moist. When the dish is close to maturity, the adjusted powder juice is drizzled into the pot to make the marinade thick and thick and increase the adhesion of the marinade to the raw materials, thus increasing the powderiness and concentration of the dish soup and improving the color and flavor of the dish.

Starch is the most important source of sugar in the human diet, food with high starch and its fat and calorie content is not necessarily high, only when consumed in excess, the formation of high fat and calories. Starch is highly hygroscopic and has the characteristic of absorbing odors, so attention should be paid to moisture, mildew and odor. Do not consume if mold or odor occurs.

Baidu Encyclopedia - Raw Flour

Baidu Encyclopedia - Thickening

Baidu Encyclopedia - Globular Flour