First, the difference in source

Flour is a kind of flour ground from wheat, so flour is usually called wheat flour.

There are many sources of starch, and the main products are sweet potatoes, corn, kudzu root, peas, etc., which are processed and refined into a powder.

Second, the difference between the two categories

Flour can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour according to the content of protein.

Starch is divided into sweet potato starch, corn starch, kudzu root powder, pea starch and so on according to its different sources.

Third, the difference in usage between the two

Flour is mainly used for the processing of flour food, such as steamed bread, steamed stuffed bun, bread, cake, noodles, fried dough sticks, biscuits, etc. There are many kinds of food made of flour, with various patterns and different flavors. In the process of processing, some additives are often added to promote its molding and foaming, such as yeast and sugar.

In addition to industrial use, starch is mainly used for thickening in daily life. By thickening, the consistency of juice is increased and attached to the surface of raw materials, thus achieving the luster, smoothness, softness and delicious flavor of dishes.

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