Low-gluten flour and starch are two commonly used foods in our cooking, and some people even replace them when cooking. In fact, the two are different foods, and there is a big difference. Replacing the food will affect the taste.

Low gluten flour is the abbreviation of low flour, also called cake flour, which is called thin flour in Japanese. Low gluten flour refers to flour with water content 13.8% and crude protein below 9.5%. It is usually used to make cakes, biscuits, cakes, cakes and so on.

Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour contains wheat starch and emulsifier besides low-gluten flour. Low-gluten flour refers to flour with water content 13.8% and crude protein content less than 9.5%, which has the functions of nourishing heart and kidney, clearing heat and quenching thirst.

Starch can be considered as a high polymer of glucose. Starch can not only be eaten, but also be used to make dextrin, maltose, glucose, alcohol and so on. It is also used to prepare printing paste, sizing fabric, sizing paper and pressed tablets. It can be extracted from starch-containing substances such as corn, sweet potato, wild acorn and pueraria lobata. In 2000, China's starch output was only 4.55 million tons, and 20 10 exceeded190,000 tons. According to the data released by the Starch Industry Association, in the past eight years, the average annual growth rate of corn starch output in China was 1 1% and 201220,000 tons, up 1.92% year-on-year, and the growth rate slowed down obviously.

From the industrial structure of starch, at present, more than half of domestic starch is used to produce starch sugar, the remaining starch is used to produce beer and paper, each accounting for 8%, food processing, modified starch and pharmaceutical production account for 7%, and the remaining starch is used for export and polyol industry. The end products that can be extended from these downstream industries are more diversified. To sum up, beverage, dairy products, food, candy, beer, paper making, textile and other industries account for the largest proportion. Therefore, the development of these industries in recent years can reflect the development track of starch industry from one side. This is the difference between low-gluten flour and starch.