Well, since none of them contain protein, the characteristics that can be obtained are high gelatinization degree and fast gelatinization speed. Gelatinization is the main function of starch products in cooking.
Gelatinization plays the role of gelatinizing and sizing the ingredients. Similar to putting a layer of clothes on the ingredients, when the ingredients are oiled or cooked, the starch outside will be quickly gelatinized at high temperature, which can protect the water in the ingredients from losing. So that the ingredients can keep good taste after being made.
Potato starch, corn starch, corn starch and starch are all one thing. The most important function is gelatinization, thickening dishes, gelatinization and sizing ingredients. Raw flour is a refined product of starch, and its price will be higher. It is a kind of fine starch processed from corn starch or potato starch. Simply put, the raw material of corn starch is corn, the raw material of potato starch is potato, and the raw material of raw flour is corn starch or potato starch, all of which belong to starch.
Wheat starch and corn starch are the same thing, just like bicycles and bicycles, with different names. This kind of flour is transparent, so it is mainly used to make Cantonese dim sum in cooking, such as crystal shrimp dumplings.
Sweet potato powder is sweet potato powder. Sweet potato starch has strong water absorption, the fried food is drier, there is no extra moist feeling, and the skin is harder and more brittle. It is suitable for dry dipping starch in cooking, such as pineapple sweet and sour pork, and it is also very suitable for making vermicelli and vermicelli. Good toughness, and the prepared vermicelli is more resistant to cooking.
This is a brief introduction and suggestion on the use of these starch products. I hope you will like it and help you. Thank you.