The two are different: wheat becomes wheat flour after grinding, also known as wheat flour or flour. Wheat starch is starch extracted from wheat. In the past, it was fermented, that is, wheat was soaked in water to soften and ground.
Acidic fermentation is carried out, so that the cells surrounding the starch particles are dissolved and the starch is easy to separate. Wheat starch is a refined grain product, which is mainly used in food as thickener, gelling agent, binder, or stabilizer, etc., and some of them are used as starch sugar (a kind of edible sugar, but healthier than sucrose), which is not widely used in industry.
Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. Wheat starch is the noodle soup left after wheat flour is washed out with water. It is wheat starch after drying and grinding into powder, which is also called mature flour and gluten-free flour.
Wheat flour is divided into grade flour and special flour according to different processing accuracy and uses:
(1) grade powder: according to different processing accuracy, it can be divided into four categories: special powder, special powder, standard powder and ordinary powder;
(2) Special flour: Special flour is flour ground by using special varieties of wheat; Or according to the needs of the purpose of use, food additives are added to the grade flour and mixed evenly to make flour. The special powder has various kinds, accurate formula and stable quality.