Distinguish between flour and starch

It can be distinguished from two aspects:

1 With your eyes, the whiter one is starch, and the slightly yellower one is flour

2 Touch it with your hands. Dip your fingers in a little flour and knead it. It will be very smooth; starch will have a astringent feeling. Experienced people can tell whether it contains starch or not by touching it through the bag. Flour and starch will make a squeaking sound when rolled by hand, but flour will not.

Related knowledge:

Cooked flour (starch)

Cooked flour is a noun that often appears in recipes. It is mostly used to thicken gravy and is used in mainland China. Cornstarch is potato flour. The cornstarch used in Hong Kong is corn flour, while the cornstarch commonly used in Taiwan is corn starch, which is made from potatoes or cassava. In Chinese cooking, cornstarch not only thickens the food to give it a smooth texture, it is also commonly used as a marinade to soften the meat. Cornstarch has a wide range of uses. It can be used as a seasoning for stir-fry dishes, jelly, and pancakes. It is mainly used for sizing and thickening when processing meat raw materials.

In Chinese food, it refers to starch. It is used for thickening, sizing, etc. when cooking. There are many kinds, such as sweet potato starch, water bean flour used in Sichuan cuisine, and cornstarch and other cornstarch. There are many types. Generally speaking, the academic concept of corn starch thickening is that when starch is gelatinized by heat, it has the characteristics of water absorption, adhesion and smoothness. When the dishes are nearly mature, pour the prepared powder sauce into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thereby increasing the powderiness and concentration of the soup and improving the color and taste of the dishes. .

Flour

The "flour" we often refer to refers to wheat flour, which is flour ground from wheat. Names such as "high-gluten wheat flour" refer to what we usually call flour.

According to the protein content in flour, flour can be divided into high-gluten flour High Gluten Flour, medium-gluten flour Middle Gluten Flour, and low-gluten flour Low Gluten Flour.