Glutinous rice flour and starch are two completely different foods. Although similar in appearance, they are all white powder, which will absorb water when it meets water, but glutinous rice flour will be tough after cooking, but starch will not. In daily cooking, glutinous rice flour is generally used to make glutinous rice balls and glutinous rice cakes. Starch is generally used to make soup or thicken.

Glutinous rice is rice from which glutinous rice is shelled. In China, it is called glutinous rice in the south and glutinous rice in the north. Starch is extracted from the seeds or tubers of plants, and many plants have high starch content, such as rice, wheat, corn, potatoes and so on. Starch can be considered as a high polymer of glucose. In addition to eating, it also has industrial uses, such as dextrin, maltose, glucose, alcohol and so on.

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Starch, also called starch in catering industry, has the general formula of (C6H 10O5)n, and the stage of hydrolysis to disaccharide is maltose, with the chemical formula of C 12H22O 1 1. The monosaccharide (glucose) is obtained after complete hydrolysis, and the chemical formula is C6H 12O6? .

Starch includes amylose and amylopectin. The former is a spiral structure without branches; The latter consists of 24~30 glucose residues connected end to end by α- 1, 4- glycosidic bond, and the branch is α- 1, 6- glycosidic bond. Amylose is blue when exposed to iodine, while amylopectin is purple when exposed to iodine.

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