The difference between corn starch and raw flour
Corn starch is not raw flour, but raw flour is made from potatoes, which looks whiter and finer than corn starch. When thickened with water, it is more translucent and very sticky. Corn starch is made from corn, and although it is extracted from corn as well as corn flour, there is a very big difference.
1. Raw flour is a generic term for a starch that can be used for thickening and sizing, and does not refer specifically to which starch. Corn starch, on the other hand, is a starch made from corn, also known as corn flour, corn flour, corn starch, bean flour.
2, the main role of raw flour to increase the tender taste and consistency of food, corn starch in addition to this role, but also in the production of pastries to play the role of gel.
3, in addition to the concept and use, there are also differences in the use of the two. Raw flour is usually blended with water until it is ready, while corn starch needs to be added to the flour when making pastries.
Raw flour and corn starch
Corn starch, also called corn flour, corn starch, corn flour, raw flour, and in some places, soy flour (this is indeed rare), is a starch extracted from corn kernels. Starches, including corn starch (many other types of grains can also produce starch), are used as thickening agents in cooking to help make ingredients soft and smooth and to thicken soups. In pastry making, a certain amount of corn starch is sometimes added to the flour when making the pastry batter. Corn starch is also used in pie fillings for its gelatinizing properties. The difference between corn starch and raw flour is that raw flour can increase the consistency and texture of the food, corn starch has this advantage in addition to the gel component and effect, so corn starch can also be used to make pastry.