Difference:

Source: Flour comes from wheat while starch is a processed food such as potatoes or groundnuts.

Use: They are also different in the way they are eaten; flour can be used to make many pasta dishes, while starch is generally used to thicken gravy or make cold skin.

Method of production: Flour is the product of wheat after fine grinding and peeling. And starch is a product that comes out through purification, sun drying and so on.

Nutrition: Flour is rich in vitamins, while starch is richer in various types of sugar. Many beans can be made into starch, such as mung bean starch.

Extended information

Storage of flour:

1, well ventilated flour has respiratory effect, so it is necessary to make air circulation, so that the flour has air available for use.

2, humidity and dry flour will change its own moisture content according to the temperature and humidity of the environment, the greater the humidity, the increase in the moisture content of the flour, prone to clumping. The smaller the humidity, the smaller the water content of the flour. The ideal humidity is about 60%-70%.

3, the right temperature storage temperature will affect the flour cooking time, the higher the temperature, the faster the cooking. But the same temperature shortens the shelf life of flour. Flour storage recommended ideal temperature of 18 ℃ -24 ℃.

4, clean environment, clean environment can reduce the breeding of pests, microbial reproduction, and thus reduce the chance of flour contamination.

5, no odor flour is a material that will absorb and store odor in the air, so the surrounding environment in the storage of flour, there can be no odor.

Reference:

Baidu Encyclopedia-FlourBaidu Encyclopedia-Starch