Corn starch is not the same as cornmeal.

The difference lies in the production process of the two are different, corn starch is the corn after the protein separation of the corn, while the corn flour is the corn dried and ground obtained, although there is no essential difference, but the corn starch will be more delicate than corn flour, smooth.

Cornstarch and cornmeal

While both are made from corn as the main raw material, cornmeal and cornstarch are completely different in the production method, cornmeal, also known as cornmeal, is the corn through the milling and sieving of powdered substances, corn starch is more complicated than the cornmeal, you need to be first. The corn is impregnated with 0.3 percent sulfurous acid.

And then after crushing, sieving, precipitation and other processes made according to the selection of different raw materials of corn, cornstarch also has a different color, there is yellow cornstarch, there is white cornstarch, according to the fine degree of grinding and sieving density, cornstarch also has a coarse and fine points, from the appearance of the form, the style of cornstarch to be a little richer.

Corn starch is white with yellowish powder, texture is much more delicate than cornstarch, cornstarch belongs to a kind of grains, is also a common powder staple food ingredients, characteristics and flour have some similarity, but the texture is rougher than the flour, corn starch belongs to the commonly used home seasoning, in the heating environment, the nature will not change too much, with a strong absorbency, adhesion and It has strong water absorption, adhesion and smoothness.

Cornstarch is often used to make staple foods, such as corn bread, corn buns, corn cakes, corn cakes and other corn-based pasta, with a fluffy texture and sweet flavor, while corn starch is often used in cooking or baking, such as in the baking of pudding, can be used as a coagulant, and in the production of many dishes can also be used as a thickening agent.

In the production of many Chinese dishes, we often use the thickening of this cooking technique, that is, with the starch will be pasteurized after the heat of the principle, through the dishes into the starch with starch into the starch sauce, thus increasing the concentration of the soup, but also to improve the color and taste of the dishes.

By the above can be seen, the difference between cornstarch and cornstarch, mainly reflected in four aspects, respectively, is a different method of production, different appearance, different characteristics, different uses, we encountered the next time these two common powdered substances, do not confuse, if it is to thicken the dishes, remember to use cornstarch, rather than cornstarch.