Starch and raw flour are not the same, the difference is: different raw materials, different ways of use, different ways of storage.

1, raw materials are different

The raw flour is generally made from potatoes after a complex production process. Starch is made from fruits and vegetables with higher starch content like corn, sweet potato or tapioca.

2, the use of different ways

The consumption of raw flour is generally after cooking, like thickening in the dish, usually at the end of the use. Starch is used before cooking or baking, with a good modulation together, like doing baking is to mix the starch and other ingredients to be used, and then operate.

3, different storage

The storage of raw flour is indoor normal storage can be. Starch is required to be sealed and stored, because there is a strong water absorption, long exposure to the air will be damp.

Thickening with cornstarch is good

Many in the cooking time, the last pot before the last, will be slightly thickened with water starch, because this out of the dishes will be more flavorful, because some dishes are not yet very flavorful, then you can add a little bit of water starch to slightly thicken some. When cooking with raw flour is better, raw flour is particularly delicate, sticky is also relatively strong.

In the thickening of the top, with cornstarch, than cornstarch thickening much better, because not only in the color, but also the stability is relatively strong, such as hot and sour soup, the food thickened with cornstarch, not only tasty and beautiful, but also can be said that the cornstarch is also said to be thickening the best choice. The more commonly used starch is corn starch.