The simplest to say that the composition of raw flour is mainly starch, flour raw to ten thousand points in addition to starch and gluten, if the gluten in the flour is extracted, the rest is starch, that is, wheat starch.

Almost all of the flour is processed in the water after precipitation, drying, crushing products. That's why the scientific name for raw flour is starch. Flour, on the other hand, has no water involved in the entire process, only the grinding and sifting.

Experienced people across the cloth bag hand touch to know that it is loaded with raw flour or flour, raw flour with the hands of the crushing will make a squeaky sound, while the flour will not.

Sauteed vegetables sizing with cornstarch without flour is because,

1, cornstarch in the water will soon sink to the bottom, become the water starch, with very easy to evenly attached to the surface of the raw materials in cooking can play a very good protection of raw materials inside the role of moisture, so as to achieve the raw materials into the dish tender purpose.

2, flour and flour, on the contrary, is not easy to sink into the water, sizing because of gluten and can not or not easy to wrap the raw materials on a very uniform, so the flour is not suitable for cooking in the sizing with.

3, the transparency of the batter is much better than flour, can increase the luster of the dishes, while the flour can not meet this requirement.

4, the flour paste from the hydrolysis of the time is shorter than the flour, a little placed on the water out of the water for a while, while the flour is relatively long to put a lot of time.

These are probably the reasons why no one wants to use flour as a substitute for raw flour in cooking