Flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of foods made of flour. Variety, different flavors.

Nutritional efficacy: Flour is rich in protein, fat, carbohydrates and dietary fiber. Chinese medicine believes that flour is sweet and cool, and has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, clearing away heat and quenching thirst. Steamed buns, jiaozi and wonton are all special foods made of flour with various fillings. The skin of steamed stuffed bun is soft and elastic and delicious; Jiaozi contains almost all kinds of nutrients needed by the human body; Wonton skin is thin and smooth. Due to the different fillings and cooking methods, the nutritional components of the three foods are quite different, but in general, the overall nutritional components of the three foods are reasonable and belong to the "perfect pyramid food".

The fittest is like this: most people can eat it. Partial eclipse is especially suitable for eating, about100g per meal.

Special note: refined white flour lacks dietary fiber and other nutrients. Long-term consumption will affect the gastrointestinal function of human body and cause malnutrition. Patients with weak gastrointestinal function or gastric ulcer and duodenal ulcer, people with functional dyspepsia and frequent diarrhea, and people in recovery after gastrointestinal surgery. Leek, celery steamed stuffed bun, jiaozi and wonton had better not be eaten or eaten less, because these vegetables contain high dietary fiber, which will increase the burden on the gastrointestinal tract. In addition to standard flour and abundant flour, there are specially processed jiaozi flour, cake flour, noodle flour and bread flour.

corn starch

Raw powder (white powder), also known as bean powder and water chestnut powder, is made from broad beans or water chestnut. Raw flour has a wide range of uses and can be used as a seasoning for cooking, bean jelly and pancake stalls. It is mainly used for sizing and thickening when processing meat raw materials. In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds of raw flour, such as sweet potato starch, water bean powder used in Sichuan cuisine and corn starch, all of which are starch. The concept of thickening corn starch in general academic circles is that it has the characteristics of water absorption, cohesiveness and smoothness after being gelatinized by heat. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.

Starch used for thickening, also known as dough powder, is a polysaccharide polymer concentrated by multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water. When it is heated to 60℃ with water, it will be gelatinized into a colloidal solution. Thickening is the use of this property of starch.

Mung bean starch is the best starch and seldom used. It is made by grinding mung beans and precipitating with water. It is characterized by sufficient viscosity, small water absorption and white and bright color.

At present, potato starch is widely used in families. It is made of potatoes through grinding, cleaning and precipitation. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption.

Wheat starch is precipitated from wheat bran washed with gluten or wheat bran made of flour, which is characterized by white color, poor luster, inferior quality to potato flour and easy precipitation after thickening.

Sweet potato starch is characterized by strong water absorption, but poor viscosity and dark red and black color. It is made of fresh potatoes through grinding, kneading, washing and precipitation.

References:

/view/490.htm

/view/67 1 14.html