Reason:
1 In addition to starch, there are other substances such as protein in flour. In addition, they play different roles. Starch can thicken the soup, make the color brighter, make the vegetable juice more tasty on the ingredients, and make the meat soft and tender, while flour has no such effect.
2. If flour is used, it will turn into a white paste. However, when frying, flour and starch can be partially replaced. Flour is thick and tough when fried, because it contains gluten and starch is crisp. Generally, the two are mixed in proportion. Flour alone should be fried to crisp, and baking powder should be added to make crisp paste.
3. If you need it urgently, you can wrap flour in gauze and wash it in water. When the water turns white, it is water starch, and protein is in the gauze. Water starch can play the role of purchased starch, or you can cut potatoes and wash them with water, and then let them stand for 10 minutes to pour out the water. The white material left at the bottom of the basin can be approximately replaced.
Extended data:
Uses of starch:
1, the first choice for meat products
After adding starch to meat emulsion products, it has obvious effect on improving the water retention and microstructure of the products. This process is caused by the gelatinization of starch during heating.
2. Excellent thickener for sauce
Modified starch, as a good thickener, is widely used in sauce and hat foods, and the production cost can be reduced by using modified starch. At the same time, because the quality of the sauce is stable, it can be stored for a long time without delamination, which makes the product look shiny and taste delicate.
Sauce products mostly contain high salt, so the PH value changes greatly, and generally need to be disinfected at high temperature, accompanied by moderate to intense stirring or homogenization; In view of the different requirements of various sauces in terms of texture, acidity and emulsifying effect, the selection and use of modified starch is particularly important.
Baidu Encyclopedia: Starch