The difference between tapioca and sweet potato starch
Tapioca is a kind of starch extracted from the tuberous roots of a tropical plant, which belongs to the family of big maple and is in the same family as castor, rubber, and small tungsten. It becomes transparent when cooked with water and heat and has an elastic texture.
Tapioca is made from tapioca, which is a starch refined from the roots of the cassava or tapioca plant. It is the main ingredient in baby food milk pudding and is also used to thicken soups and stews.
Sweet potato starch, also known as sweet potato starch, sweet potato starch, potato starch, taro starch, mountain flour, sweet potato starch, etc., is made from sweet potato starch and other powders, general groundnut flour is granular, coarse and fine grain two. Sweet potato starch, melted in water and heated will appear viscous.
1, the production of raw materials are different: tapioca raw materials are tropical plants - cassava, tapioca tubers, while sweet potato flour is made from sweet potato.
2, applicable to different cuisines: tapioca starch with water and heat will be transparent after cooking, the taste with elasticity, suitable for the production of desserts such as taro balls; while the sweet potato starch absorbent capacity, can make the fried ingredients more dry, suitable for hanging paste.
3, the composition is different: potato flour in addition to a large amount of starch, but also contains a toxin - linseed bitter glycosides; and sweet potato flour does not have any toxins, the main component is starch, after eating will make people have a sense of satiety.