One, different raw materials

1, corn starch: starch extracted from corn, also known as corn starch. Commonly known as six grain flour.

2, wheat starch: starch extracted from wheat, the past is the use of fermentation, that is, wheat with water soaking, grinding, acid fermentation, so that the cells surrounding the starch granules are dissolved and the starch is easy to separate.

Two, the color is different

1, corn starch: the raw material is corn, white with yellowish powder.

2, wheat starch: raw materials are wheat, white powder.

Three, the extraction method is different

1, corn starch: the corn with 0.3% sulfite impregnation, through the crushing, sieving, precipitation, drying, grinding and other processes and made.

2, wheat starch: wheat flour as raw material, in the churn with water 50-80%, 40 rpm to make the flour kneaded into dough. The stirring time is about 30 minutes, and leave it for 30 minutes, so that the gluten is expanded and bonded to each other, so that the starch is easy to separate.

If adding appropriate amount of salt, it can improve the quality of gluten, while promoting its bonding. If there is much free acid in the flour, you can add appropriate amount of calcium hydroxide to adjust its pH value. After the dough is temporarily rested, add 5 to 8 times the water for kneading and washing, and knead and wash in 3 to 4 times.

The emulsion washed out is starch milk, which needs to be refined and purified, and the rest is gluten, which contains 65 to 70% of moisture, and after drying, the protein content is about 75 to 85%, which can be eaten or used as raw material for manufacturing oil gluten.

Baidu Encyclopedia - corn starch

Baidu Encyclopedia - wheat starch