1. Different types

Flour (wheat flour) is the staple food in most parts of northern China, and the food made from it is varied, fancy, and has a very different flavor.

Starch is a polymerization of glucose molecules, and it is the most common form of carbohydrate storage in cells.

Water starch is dry starch given plus water, and together they are called water starch.

2, the composition is different

Flour is a kind of flour milled from wheat. According to the amount of protein content in the flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour

Starch is a nutrient stored in the plant body, stored in seeds and tubers, and all types of plants have a high starch content. Starch can be thought of as a homopolymer of glucose.

Water starch is mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch and so on. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this property.

3, the role of different

Flour mixing with water, to be able to add a lot of water, but also to be able to make good bread, the more water absorption the more you can reduce the cost of storage time can be a little longer, the economic value of the big.

Starch in addition to food, industry for the production of dextrin, maltose, glucose, alcohol, etc., but also for the modulation of printing paste, textile sizing, paper gluing, drug tablets, such as pressing. It can be extracted from starch-containing substances such as corn, sweet potato, wild acorn and kudzu.

Because of the treatment of slurry, powder, paste, juice and thickening made by water starch, it can also play the role of a protective layer, both to prevent the loss of nutrients or destruction, but also to avoid animal protein exposure to high temperature scorching and the production of substances that are detrimental to health.

Baidu Encyclopedia - Water Starch

Baidu Encyclopedia - Starch

Baidu Encyclopedia - Flour