Raw flour and starch are two very common kitchen items that are mainly used to make soups, thickenings, and marinades. Raw flour and starch are very much alike in that they are both in the form of a white powder, but there are differences between the two in terms of their uses.

Difference between cornstarch and starch:

I. In Chinese food, cornstarch and starch are the same, mainly used for thickening and glazing, to make congee and soup taste better.

The concepts of cornstarch and starch are different in size.

1, raw flour is in the process of cooking, has the role of thickening starch.

2, starch has a "huge" family members, such as corn starch, mung bean starch, sweet potato starch.

Three, flour and starch in different regions have different names.

1, raw flour in the north is called dough flour, in Taiwan is called too white flour.

2, starch, on the other hand, depending on the region is directly called by its ingredients, such as corn starch, mung bean starch, etc., potato starch, pea starch, lozenge starch, fava bean starch and so on.

Four, although starch and raw flour have the same role, but not all starch can be used as raw flour, depending on what material made of starch. Such as sweet potato starch viscosity is difficult to grasp, few people will use it to thicken, sizing, but more used to make snacks and so on.