Flour is processed wheat.

Raw flour: strictly speaking, it is the general name of various starches.

(1) The difference between flour and starch:

1, flour is made of wheat. Flour is dark yellow and starch is white and shiny.

2. Starch is polymerized from glucose molecules, and glucose is the most common storage form of carbohydrates in cells. Most starch will be smooth when kneaded, but flour will be a little astringent.

(2) The difference between starch and raw flour:

1, raw flour often appears in recipes, and most of it is used for thickening. Or it can be used to make soup, or it can be used to cure meat, so that the meat becomes soft and the taste is tender and smooth.

However, raw flour is not a proper term for a certain kind of flour. In the north, it is called dough flour. The raw flour commonly used in Chinese mainland and Hongkong is mostly corn starch, while that used for thickening in Taiwan Province Province is too white powder.

2. Raw flour and starch can actually be said to be a kind of material. To tell the difference, we can only say that raw flour is a general term for all starches, and starch is only one kind of raw flour. There are many kinds of starch, including mung bean starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch and so on.

3. Corn starch (corn? Starch? )

Due to regional differences, corn starch is also called corn flour, corn starch, corn flour and raw flour in some places.

Other places are called bean powder. It is extracted from corn kernels. In cooking, corn starch, as a thickener, is mainly used to help the texture of materials become soft and smooth, and the soup becomes thick. In the process of making cakes in life, a certain amount of corn starch will be mixed into flour when making pastry batter, mainly by using the gelling effect of corn starch, and it will also be used when making pie stuffing, such as Klimt sauce.

4. Mung bean starch

As the best starch, mung bean starch is rarely used in our life. It is mainly made of mung beans by soaking in water, grinding and precipitating.

Main features: sticky feet, small water absorption and white color.

5. Potato starch (also known as white powder)? Potato starch is made by grinding, washing and precipitating potatoes.

Main characteristics: sufficient viscosity, fine texture, white color, luster better than mung bean starch, but poor water absorption.

Because white powder is directly heated and stirred in water or put into hot food, it will immediately condense into a block and cannot be boiled off. After the food boiled with too much white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used to make the material sticky in the production of West Point, instead of using too much white powder. ?

7. Wheat starch?

Wheat starch is precipitated (or made of flour) from wheat bran after washing gluten.

The main features are: white color, poor luster, inferior quality to potato powder, and easy precipitation after thickening.