Raw flour is a kind of starch that can be used for thickening and sizing, and does not refer to any kind of starch; And corn starch refers to starch made from corn, also called corn flour, corn flour, corn starch and soybean flour. The main function of raw flour is to increase the fresh taste and consistency of food. In addition to this function, corn starch can also play the role of gel when making cakes.

In addition to the concept and use, there are also differences in usage methods. Raw flour is usually mixed with clear water, and corn starch needs to be added to the flour to make cakes.

Introduction:

Corn starch is also called corn flour, corn starch, corn flour, raw flour, and in some places it is called bean flour, which is starch extracted from corn kernels. Starch, including corn starch (starch can also be extracted from many other grains) is used as a thickener in cooking to help the texture of the material be soft and smooth and thicken the soup. In the process of making cakes, it is sometimes necessary to mix a certain amount of corn starch into flour when making pastry batter. The gelatinization of corn starch is also used in making pie stuffing.