Starch and pasta are not the same; starch is a polymerization of glucose molecules, and pasta is a flour made from ground wheat.

Starch is also known as gravy powder in the catering industry, the general formula is (C6H10O5)n, hydrolyzed to the disaccharide stage as maltose, the chemical formula is C12H22O11, and completely hydrolyzed to get the monosaccharide (glucose), the chemical formula is C6H12O6 . There are two types of starch: straight chain starch and branched chain starch.

By the amount of protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China, and the food made from flour is varied, fancy and has a very different flavor.

Extended information

Flour categories:

1, whole wheat flour

Whole wheat flour is the whole grain of wheat in the milling process, only after the milling, without going through the process of removing gluten, is the whole grain of wheat contains the bran and germ all milled into flour. The bran in wheat contains cellulose, which is highly nutritious.

2, cake flour

Cake flour, also known as cake flour. In fact, low gluten flour is not equal to cake flour, because in foreign countries, flour classification is finer in some areas.

Types of starch:

1, mung bean starch

Mung bean starch is the best starch, generally rarely used. It is made of mung bean with water soaked up and ground, precipitation and become. Characteristics are: viscous enough, small water absorption, color white and shiny.

2, potato starch

Potato starch is now commonly used in the family starch, is the potato grinding, kneading, precipitation made. Characteristics are: viscous enough, fine texture, white color, gloss better than mung bean starch, but poor water absorption.

Baidu Encyclopedia - Flour

Baidu Encyclopedia - Starch