The benefit of adding starch to flour is that it can reduce the gluten of the flour, making the food made more fluffy or soft. If it is medium gluten flour, it can be adjusted to low gluten flour according to the ratio of 4:1 of medium gluten flour and corn starch; if it is high gluten flour, it can be adjusted to low gluten flour according to the ratio of 1:1 of high gluten flour and corn starch so that the medium gluten flour and the high gluten flour adjusted to low gluten flour can be used to make cakes, shortening cookies, rolls and so on.

At the same time, if you add starch to the flour, it will make the flour whiter, so starch has a whitening effect. Now some flour companies will choose corn starch to whiten the flour, not only looks like the flour is whiter, and mixed with starch can also reduce the gluten of the flour, there is a very wide range of uses in the food industry.

China's wheat cultivation is mostly dominated by gluten wheat, in the field of gluten and weak gluten wheat demand for a long time need to meet through imports, and in the flour after adding a certain amount of starch can effectively reduce the gluten of the flour, so that you can greatly reduce the dependence on imports, so its role is more obvious.