First of all, flour and starch are different sources. Flour comes from wheat, while starch is processed food such as potatoes or sweet potatoes. Flour is the product of fine grinding and peeling of wheat. Starch is a product after purification, drying and other treatments. In addition, they eat differently. Flour can be used to make many kinds of pasta, and starch is generally used to thicken or make cold noodles. In addition, their nutrients are different. Flour is rich in vitamins and starch is rich in various sugars. Many beans can be made into starch, such as mung bean starch.

2 starch action

Starch has good nutrition for human body. It can not only thicken, but also act as a protective layer to prevent the destruction and loss of nutrients. But also avoid protein scorch caused by high-temperature production. Glucose is obtained after starch hydrolysis, so it can supplement nutrition and provide energy for people. Regular consumption of starch will not only make dishes bright in color, but also taste more delicious and sweet. For example, pea starch has a good stomach, antidiarrheal and diuretic effects.

3 the role of flour

Flour is one of the staple foods in our daily life, which provides us with the nutrition we need every day. In addition, it also has many functions in diet and cooking. For example, when frying fish, you can sprinkle a small amount of flour on the fish, so that the fried fish will not spill oil. In addition, when frying eggs, you can put some flour in the hot oil, so that the fried yolk is more Huang Liang. When frying onions, you can also sprinkle some flour on them, so that the fried onions taste better and the flour can remove the fishy smell. Flour is indispensable for human nutrition.

Can flour replace starch?

Flour can't replace starch, and flour can't thicken starch, because they have different material components, and glucose accounts for a considerable part after starch hydrolysis. After the flour is hydrolyzed, a kind of white material can also be obtained by filtration and other methods. This is the gluten-making substance we often see, which can be used for steaming. In addition, the methods of obtaining flour and starch are also different. Flour is obtained by grinding and peeling wheat, while starch is the product of grinding, purifying and drying potatoes.

Mixing starch and flour can replace low-gluten flour.

Corn starch and common flour can be mixed according to the ratio of 1: 4, which can be used as low-gluten flour. Low gluten flour is often used to make cakes, biscuits and snacks. Because there is little gluten in low-gluten flour, the cakes made will look particularly soft. The volume will expand greatly. Of course, it is best to buy low-gluten flour, because the taste of mixed low-gluten flour is still worse, which can be used in an emergency. Starch has good nutrition, but it is mainly used for thickening or making cold noodles in diet.