The difference between cornstarch and starch

In the past, starch was used to thicken the food when cooking. Later, my friends told me that cornstarch can also be used to thicken sauce and has the same effect as starch. However, some people do not use cornstarch often, so they don’t know what kind of substance cornstarch is. What is the difference between cornstarch and starch?

What is the difference between cornstarch and starch? According to experts, there is actually no big difference between cornstarch and starch. They are essentially the same and can both be used for thickening. We asked experts to give us a detailed introduction to the difference between cornstarch and starch.

Cornstarch is a term that often appears in Hong Kong recipes. It is mostly used for thickening. The cornstarch used in Hong Kong is cornstarch, while the cornstarch commonly used in Taiwan is potato starch. In Chinese cooking, cornstarch is used not only to thicken food to give it a smooth texture, but is also often used as a marinade to soften meat. Cornstarch (also known as cornstarch), also known as bean flour and water chestnut flour, is made from broad beans or water chestnuts. Cornstarch has a wide range of uses. It can be used as a seasoning for cooking, to make jelly, and to make pancakes. It is mainly used for sizing and thickening when processing meat raw materials.

In Chinese cuisine, it refers to starch, which is used for thickening and coating when cooking. There are many kinds of starch, such as sweet potato starch, water bean powder used in Sichuan cuisine, and corn starch and other raw powders. There are many kinds of starch, generally referring to corn starch. The academic concept of thickening is: with the help of starch, when it gelatinizes when heated, it has the characteristics of water absorption, adhesion, and smoothness. When the dish is almost cooked, pour the prepared starch sauce into the pot to thicken the marinade and increase its adhesion to the ingredients, thereby increasing the starchiness and concentration of the dish's soup and improving the color and taste of the dish.

The starch used for thickening, also called dough flour, is a polysaccharide polymer formed by the condensation of multiple glucose molecules. The starches used for cooking mainly include mung bean starch, tapioca starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch, etc. Starch is insoluble in water. When heated with water to about 60°C (different types of starch have different gelatinization temperatures), it gelatinizes into a colloidal solution. Thickening sauce utilizes this property of starch.

Cornstarch (also known as cornstarch), also known as bean flour and water chestnut flour, is made from broad beans or water chestnuts. Cornstarch has a wide range of uses. It can be used as a seasoning for cooking, to make jelly, and to make pancakes. It is mainly used for starching and thickening when processing meat raw materials. In Chinese cuisine, it refers to starch, which is used for thickening and starching when cooking. There are many kinds of it, such as sweet potato starch, water bean powder used in Sichuan cuisine, and corn starch. Cornstarch is starch, which can be of many kinds, generally referring to corn starch.

Through the experts' introduction to the differences between cornstarch and starch, we understand that there is not much difference between cornstarch and starch, and both can be used for thickening when cooking. However, you can choose thickening products according to your taste. Cornstarch and starch have their own different uses. If you want to know more, you can log in to the website to check.