Difference between starch and flour:

1. Different sources. Starch is a glucose powdered object extracted from seeds and tuberous plants. And flour is a powder ground from wheat.

2, the composition is different. Starch is a polymer carbohydrate, is polymerized from glucose molecules. Flour, on the other hand, is rich in protein, fat, carbohydrates and dietary fiber.

3, different uses. Starch is generally used to make soup, or used to stir fry thickening, flour is more versatile, in addition to soup, thickening, but also can be used to make noodles, steamed bread, bread and other food.

Chemical properties

Many of the chemical properties of starch and glucose similar, but because it is a polymer of glucose, but also has its own unique properties, the application of starch chemical properties in the production of starch molecules to change the starch can be obtained from two important types of starch deep processing products.

The first category is the hydrolysis of starch products, it is the use of starch hydrolysis of starch molecules degradation of different DP products. Starch is hydrolyzed by α-1,4 glycosidic bond and α-1,6 glycosidic bond under the action of catalysts such as acid or enzyme, which can produce dextrin, oligosaccharides, maltose, glucose, and many other products.

The second major category of products is modified starch, which is generated by utilizing the chemical reaction between starch and certain chemical reagents. The C2, C3 and C6 alcohol hydroxyl groups in the glucose residues in the starch molecule can be oxidized, esterified, etherified, alkylated, crosslinked and other chemical reactions under certain conditions to generate a variety of starch derivatives.