Starch is an item that we are all familiar with. Many people use starch when cooking, and cornstarch is also a common item in our daily lives. So let us understand whether starch and cornstarch are the same?

What is the difference between starch and cornstarch?

Is starch the same as corn starch? Corn starch is mainly used for sizing. Starch is a variety of natural fixed powder that has not been processed by physical and chemical methods and does not change the inherent physical and chemical properties of starch.

Cornstarch is mainly used to thicken gravy, and the main raw material is potatoes.

The viscosity of starch is very important, because different viscosity directly determines the use of starch. Sweet potato starch has stronger viscosity.

It is suitable for making fried food with a tough shell, which can be used for deep-frying, very crispy, small crispy meat, fried chicken wings, etc.

In addition to starch, which can be used to thicken, paste, starch, and fry food, there is also a kind of starch that is suitable for making cold noodles and cold skins. Starch (except cornstarch) generally needs to be added to the ingredients in advance.

For example, delicacies such as fried crispy pork, rice rolls, meatballs, fish fillet sizing, etc. need to add starch in advance.

What is the difference between starch and cornstarch? The material of cornstarch is generally potato flour and corn flour.

Starch materials are generally sweet potato starch, arrowroot starch, tapioca starch, etc.

Cornstarch and starch are mainly used for thickening, sizing, etc. when cooking. There are many kinds, such as sweet potato starch, water bean flour used in Sichuan cuisine, and corn starch. Cornstarch is starch, and there are many kinds.

Generally speaking, the academic concept of corn starch thickening is that when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness.

When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes.

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Whether the thickening is appropriate has a great impact on the quality of the dishes, so thickening is one of the basic skills of cooking.

Thickening is mostly used in cooking techniques such as sautéing, smoothing, and stir-frying.

The biggest similarity between these cooking methods is that they are cooked over high heat. Dishes cooked with this method basically do not contain soup.

However, due to the addition of certain seasonings and the water produced by the raw materials during cooking, the soup in the dish increases. By thickening, the juice is thickened and attached to the surface of the raw materials, thereby achieving a glossy, smooth, tender and delicious flavor of the dish.

Chinese scientists have made a breakthrough in synthetic starch technology. In the laboratory of Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, researchers display samples of synthetic starch.

Taking carbon dioxide as raw material and directly artificially synthesizing starch without relying on plant photosynthesis - a scene that seems like science fiction actually happened in the laboratory.

Chinese scientists have achieved the de novo synthesis of carbon dioxide into starch for the first time. The relevant results were published online by the internationally renowned academic journal "Science" on September 24, Beijing time.

Starch is the main component of food and is usually produced by crops through natural photosynthesis to fix carbon dioxide.

Starch synthesis and accumulation in nature involves more than 60 steps of biochemical reactions and complex physiological regulation.

Artificially synthesized starch is a major issue in the field of science and technology.

Previously, scientists from many countries have been actively exploring, but have not made any substantial breakthroughs.

Ma Yanhe, a researcher at the Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, led his team to design and construct an 11-step unnatural carbon fixation and starch synthesis pathway from scratch using a method similar to "building blocks", which was realized for the first time in the laboratory.

Total synthesis from carbon dioxide to starch molecules.

NMR and other tests have found that the structural composition of artificial starch molecules is consistent with that of natural starch molecules.

What is starch made of? Starch is a polymer of glucose molecules.

Starch can be regarded as a high polymer of glucose, and its general formula is (C6H10O5)n.

When starch is hydrolyzed to the disaccharide stage, it becomes maltose, whose chemical formula is C12H22O11. After complete hydrolysis, it obtains monosaccharide (glucose), whose chemical formula is C6H12O6.

The main component of starch is glucose polymer, which is a long-chain sugar. It is decomposed into glucose in the oral cavity and gastrointestinal tract, and releases energy in the human body for consumption by the body.

It is one of the main functional sources of human beings.

In addition to being used in cooking, starch also plays an important role in various food processing.