Wheat starch and flour can be eaten together. Because wheat starch is refined flour of wheat flour, they are originally a family.

After mixing flour and starch, the gluten of flour can be improved. Can improve the taste of noodles, cold noodles, oil cakes and other pasta.

Proportional mixing can turn low-gluten flour into high-gluten flour and increase the gluten of flour.

The flour of dough products should not be mixed with wheat starch, which will affect the fermentation and puffing effect of cooked products.