1、? Different raw materials
Corn starch is made from corn; Potato starch is made from potatoes.
2、? Different characteristics
Corn starch can be directly put in hot water or hot food; Potato starch cannot be put directly in hot water or hot food.
3. Different uses
Corn starch has low viscosity and gluten, and is easy to melt after adding water. It is often used to thicken when cooking or to make fluffy cakes. Because of its high transparency, potato starch is often used to prepare sauces and can also be used for thickening in cooking.
4. Different prices
Potato starch is a little more expensive than corn starch in price, and corn starch has higher output and is more common in the market, so it is cheaper.
Other starches and their functions:
1, wheat starch
Wheat starch, also known as cooked noodles, is white in color, but poor in luster, so it is not suitable for thickening. It is often used to make snacks. Compared with moon cakes with frozen skin, crystal shrimp dumplings and rice rolls, the snacks made are translucent.
2. Sweet potato starch
Sweet potato starch is dull, coarse in grain and difficult to control in consistency, so it is generally not used for sizing and thickening. However, because sweet potato starch tastes smooth after gelatinization, it is often used to make boiled fish, vermicelli, vermicelli, vermicelli, etc., especially popular among the public.
3. Potato starch
Potato starch, also known as potato starch, is fine and white, with moderate consistency, and can be sized, hung and thickened. Moreover, the main material of children's favorite Wangzi steamed bread is potato starch, which can also be used to make vermicelli and bean jelly.
4. Cassava starch
Cassava starch is white in color, high in viscosity, transparent after boiling, and relatively Q-elastic, so it is often used to make snacks such as taro balls, pearls in bubble tea and potato.
5, mung bean starch, pea starch
Pea starch and mung bean starch are almost the same, white and shiny, with low water absorption and high viscosity. They are easy to block after boiling, and are more suitable for making bean jelly or Longkou vermicelli.
6. Horseshoe powder and lotus root powder
In addition to beans, cereals and potatoes, many vegetables also contain starch, such as horseshoe and lotus root. Horseshoe powder can be used to make water chestnut cake, and lotus root powder can be directly brewed, which are all very nutritious foods.