Secondly. They are made differently. Flour is made by grinding wheat directly into flour, which is divided into the first, second and third sides, and the skin. The first flour is the whitest part of the wheat. Starch is made from groundnuts or potatoes.
Again. They are also eaten differently. Flour can be used to make steamed buns and noodles. And starch can be hooked juice to do cold skin, etc. Sweet potato flour, also known as groundnut flour, it is made of sweet potato starch and other powder, generally groundnut flour is granular, coarse and fine two kinds of grain, usually purchased at home to coarse groundnut flour is better. The groundnut flour, like white flour, melts in water and becomes sticky when heated, but the viscosity of groundnut flour is higher than that of white flour, so it is less likely to be used in thickening Chinese dishes because the viscosity is more viscous and controllable.
Groundnut flour is more commonly used in Chinese dim sum. Groundnut flour can also be used for deep-frying. When marinated pork ribs are coarsely coated with groundnut flour and deep-fried, the groundnut flour gives a crunchy texture, while the granular skin provides a visual effect.
Flour refers to wheat flour, that is, wheat milled flour
High gluten flour: darker color, more active and smooth itself, not easy to grasp the hand into a ball; more suitable for bread, as well as part of the shortcrust pastry type of shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.
Medium gluten flour: milky white in color, between high and low flour, semi-loose in texture; generally used in Chinese dim sum, such as buns, steamed bread, noodles, etc. (Note: Commercially available gluten-free flour is not used in the production of bread. (Note: the general market without special instructions of the flour, can be regarded as gluten flour. Oh, and this type of flour packaging will generally be labeled above, suitable for use in making buns, dumplings, steamed bread, noodles, compared to the use of gluten flour, right?)
Low-gluten flour: white in color, easy to form a ball with the hands; low-gluten flour protein content averages about 8.5%, low protein content, gluten is also less, so the gluten is also weak, is more suitable for cakes, muffins, cookies, and tart crusts need to be fluffy and crunchy texture of the pastry. Flour: It is ground from wheat and can be used to make steamed buns, dumplings, cakes, bread, cakes... ...
Starch (flour): is made from potatoes, sweet potatoes or corn, etc., can be used to make thickening, vermicelli and so on
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