Difference between cornstarch and flour:

1, the difference in color

Cornstarch and flour are powdered, seems to look no different, but if you look carefully you will find that the color of cornstarch and flour above there are some differences.

The color of flour is more yellowish, and the color of raw flour is more white, mainly because raw flour is extracted from the flour, it has gone through the secondary processing, will remove some other substances in the flour, so the color of raw flour is more white.

2, the use of the different

Flour belongs to the starch, it is mainly used for food thickening, or in the production of some fried food, you can hang on the surface of the food, play a role in protecting the nutrition of food.

While flour is mainly used for pasta, we can use it in the production of noodles, steamed bread, cakes, bread and other pasta, pastries. So relatively speaking, the use of raw flour is a little less limited, the use of flour will be more extensive.

Preservation of flour

Flour is a highly perishable commodity, easy to absorb moisture and expansion, and even corruption and mold. Therefore, in the process of preserving raw flour, it is necessary to keep the starch dry, and also pay attention to ventilation.

The raw flour has a wide range of applications, of which the modified raw flour is the focus. Denatured starch refers to the use of physical, chemical or enzymatic means to change the molecular structure and physicochemical properties of the original starch, so as to produce new properties and uses of raw meal or raw meal derivatives.