I. The materials are different.

Starch can be made from corn, sweet potatoes, wild acorns and kudzu; flour can only be made from wheat; groundnut flour is made from sweet potatoes.

Two, the production process is different.

Starch is extracted from starch-containing substances, the production process is more complex and delicate compared to the flour and groundnut flour; flour is ground from sun-dried wheat particles; groundnut flour is crushed with raw groundnuts will be filtered clean residue, the filtered juice containing groundnut flour dried into.

Three, the role of different.

1, starch can be used as a dish thickening. In addition to be used for food, but also in chemical experiments, because starch is a polymerization of glucose molecules, it is the most common form of storage of carbohydrates in the cell.

2, flour is generally used to make staple foods, such as buns steamed bread and so on.

3, groundnut flour is used more in the production of Chinese dim sum. Groundnut flour can also be used for deep-frying, in the marinated ribs dipped in coarse groundnut flour deep-frying, groundnut flour can be rendered crispy texture, while the granular skin can also bring visual effects.

Expanded Information:

Types of starch

1, mung bean

Mung bean starch is the best starch, and is generally rarely used. It is made from mung beans with water soaked up and ground, precipitated. Characterized by: sticky enough, small water absorption, color white and shiny.

2, potato

Potato starch is now commonly used in the family starch, is the potato grated, kneaded, precipitation made. Characteristics are: viscous enough, fine texture, white color, gloss better than mung bean starch, but poor water absorption.

3, wheat

Wheat starch is the dough washed gluten, precipitation or made from flour. Characteristics are: white color, but poor luster, quality is not as good as potato flour, thickening easily precipitated.

4, sweet potato

Sweet potato starch is characterized by strong water absorption, but viscosity is poor, no luster, color dark red with black, by fresh potato grinding, kneading, precipitation, in addition, there are corn starch, diamond starch, lotus root starch, water chestnut starch.

5, cassava

Tapioca starch, is tapioca after starch extraction, dehydration and drying of powder. Tapioca starch has the original starch and a variety of modified starch two categories, widely used in the food industry and non-food industry. Modified starch can be customized according to the specific requirements put forward by users for special applications.

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