I didn't expect him to come back with a bag of potato starch, which made me laugh and cry.
But I can't really blame him, there are so many different kinds of starch, even my mom can't tell the difference.
Today, I'm going to run through the types of starch and the differences between different starches.
One of the types of starch
1. Corn starch
Corn starch, also known as cornstarch, is a kind of starch that is often used in our daily life.
Because it is very absorbent, it is best used to make a paste for food, such as cornflakes; or mixed in some ingredients, such as egg tarts, to increase the consistency.
2. Potato starch
In our daily life, potato starch and sweet potato flour, which are more sticky, are usually used to make vermicelli.
The made vermicelli is white and chubby, soft and chewy, and Bud's mom likes it very much.
Also, when frying meat, you can add a little bit of this type of starch to make the meat more tender; or thicken the sauce to make the dish more rich in flavor.
3. Wheat starch
We don't use it much in our daily life, but you must have seen it in the street food stalls.
When I was a student, I used to buy rice noodle every morning, which is made of wheat starch.
It is characterized by a high degree of transparency, not too sticky, the finished product has a kind of crystal clear feeling, the face value is really first-class.
In addition, it is free of gluten (also called gluten or gluten protein) and protein, is simply wheat flour.
4. Tapioca Starch
When I didn't know about this, I thought the pearls in the pearl milk tea were synthetic substances, and I even suspected that they were rabbit poop.
Ran geese, seemingly unhealthy pearl is actually very common tapioca starch made of real natural ingredients.
Added tapioca pearls, taro balls, boba, sago pearls will be more Q-bouncy, will also form a translucent, chewy and sticky and strong, popping teeth, but not sticky, simply let a person can't stop his mouth, want to chew chew chew chew.
5. Mung bean starch
Summer use more, generally used to do mung bean vermicelli, mung bean cold skin cold noodles and so on.
It is sticky enough, little water absorption, the color is relatively white. In the hot summer eat a bowl of mung bean cold noodles, cool refreshing, summer and get rid of heat!
Two, other silly powder
Sticky rice flour
is the powder made of rice, sticky enough, used to make rice cakes and so on very fragrant, comes with the simple flavor of rice, giving a person a kind of eating will be very satisfied feeling.
Jiangmai flour
Jiangmai flour is glutinous rice flour, this is still relatively good to distinguish, most families use more.
Baby love to eat rice cakes, dumplings, glutinous rice dumplings, etc. are made of glutinous rice flour, in the porridge with a little bit of glutinous rice flour, but also to make the porridge out of the thicker and more glutinous.
Cornstarch
While it is only a word difference with cornstarch, there is still a big difference in essence.
Corn flour, also known as cornmeal, is the flour ground directly from corn, and is generally used directly to make corn porridge, corn bread, corn nests and the like.
Cornmeal belongs to the coarse grains, is conducive to increasing the baby's intake of dietary fiber Oh ~
Three, on the powder of the small problem
Q: What exactly is raw flour?
Raw flour is actually a broader concept that can refer to sweet potato flour or cornstarch, and can be viewed as a general term for powders.
Q: Can babies digest glutinous rice flour?
Glutinous rice flour is a sticky powder, and the finished products, such as rice cakes and dumplings, are considered indigestible.
However, glutinous rice starch belongs to the branched-chain starch, and most of the glutinous rice products are relatively firm in texture and contain a lot of fat, which makes them smooth and tough to eat, so they give people a feeling that they are not easy to digest.
In fact, branched-chain starch is easier to digest than straight-chain starch. This is because it has numerous ends that can bind more digestive enzymes, whereas straight-chain starches (such as rice flour) have only two ends where digestive enzymes can bind.
For babies whose swallowing and gastrointestinal functions are not yet fully developed, glutinous rice flour products are prone to choking and food accumulation.
But this is not to say that glutinous rice flour is not good, appropriate to add glutinous rice flour and then supplemental food is also a good choice, and like rice cakes, glutinous rice ball products such as as little as possible to the baby to eat better.