raw flour, another name for starch. It is a term that often appears in recipes, and it is mostly used for thickening, hanging pulp and making. The raw flour used in Chinese mainland and Taiwan Province, China is potato flour, and the raw flour used in Hongkong, China generally refers to the windmill super raw flour (potato starch) and chestnut flour (corn starch) imported from Europe. Raw flour is actually a member of starch.

The difference between raw flour and starch:

1. Define the difference. Raw flour refers to different qualities according to different places. Raw flour itself is a kind of powder composed of one or more kinds of starches. In the north, raw flour refers to potato starch, also called potato flour; in the south, raw flour refers to corn starch; in Hong Kong, raw flour refers to corn starch; in Taiwan Province, raw flour refers to potato starch, also called too white powder, and starch generally refers to corn starch;

2. Color difference. The color of raw flour is generally dark white without luster, while the color of starch is generally pure white with luster;

3, the difference of powder. Raw flour is generally more delicate, and it is easy to rub your hands, while starch is generally more delicate, and it is not easy to rub your hands;

4. Use differences. Raw flour is generally used for food thickening and meat sizing, while starch is generally used for food hanging and frying.

raw flour can be used instead of starch, but starch may not be used instead of raw flour. Whether raw flour can replace starch is mainly related to its use. If it is used for thickening and sizing in cooking, it can be replaced by raw flour, and it will not have great influence. Moreover, raw flour has a smooth and white appearance, high water absorption and adhesion. If it is used for cooking soup and making soup thickening, it is not recommended to replace it, because the viscosity of raw flour in soup is reduced and it cannot be replaced.