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Do you know sweet potato starch ? Do you know the flour? If sweet potato starch and flour are put together, can you distinguish which is sweet potato starch, which is flour?
When choosing flour, the information we need to obtain is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour or the grade of flour purity, as well as the content of minerals, crude protein and so on. Grab a handful of flour with your hand, then squeeze it into a ball with your fist, then loosen it and gently lick the powder. If the powder is quickly dispersed, it is a high-gluten flour; if the powder is gently rubbing In the process, you can still keep the shape, but it is low-gluten powder. The color of the flour will directly affect the color of the bread. The closer the color of the heart of the grain is, the better the color of the flour is. Therefore, the color of the flour can be seen as good or bad. It is not bleachable with bleach, but excessive bleaching, the color is bad white gray, but for making hard bread, the color of the flour is not important.
If you don't know how to distinguish, as a manufacturer of refined sweet potato starch, teach everyone to learn the difference between sweet potato starch and flour.
1. Properties: Flour is a powder that is directly honed after peeling wheat or other grains. Starch is a kind of polysaccharide material obtained by separating protein and other substances from flour. It is insoluble in water and will swell in hot water. It becomes a viscous translucent colloidal solution.
2, ingredients: flour is rich in protein, fat, carbohydrates and dietary fiber, sweet and cool, have the effect of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, removing heat and quenching thirst; starch is a part of the flour, the main ingredient is More than 80% of carbohydrates and more than 10% of water.
3, appearance: flour compared to starch, slightly yellow; sweet potato starch is very white, more pure color.
4, feel: use your fingers to rub a little flour, then licking, it is very smooth; and starch will have a feeling of sputum, the feeling of hand-skinned starch and the feeling of the fingers of the è—• è—• powder is very similar. When I was moved, I felt a little nervous.
5, cooking: flour is mainly used to make steamed bread and fried (fried fritters, loin, Kendeki fried wings, etc.); starch is generally used to make soup, soup made with starch, such as seaweed egg soup, clear and It is sticky, smooth and tastes good.
6, the role: starch has a strong gelatinization effect, hanging on the food surface during cooking, can protect the nutrition and taste of the food inside; flour because of the protein, can not play a protective role.
7, use: flour is more widely used, in addition to can be thick, can also be used to make noodles, taro, bread and other foods, and sweet potato starch , the use is relatively limited.