What"s the difference between cornmeal and starch? Are they one thing?
Today for you to share a little knowledge of starch agriculture! Starch is an important part of food and an important nutrient stored in plants, which exists in seeds and tubers. The starch used in cooking is a dry product made from the processing and extraction of plants, including amylose and amylopectin. Amylose accounts for 15% - 25% of the total natural starch, which can be dissolved in hot water (70 ° C-80 ° C) with low viscosity; amylopectin accounts for 75% - 85% of the total amount of natural starch, which is not easy to dissolve in hot water and can expand in hot water, so it can dissolve in water at high temperature and has high viscosity. The higher the viscosity of plant materials is, the more amylopectin content is. Glutinous rice starch almost contains **** amylopectin. Starch products are commonly used in cooking, while the types of starch commonly used in cooking are as follows:
Pea starch, also known as pea powder, is a kind of starch extracted from pea grains. It has the characteristics of white color, sufficient viscosity, small water absorption, luster, and is not easy to aging after gelatinization. It is one of the most commonly used starches in the production of traditional dishes. However, pea starch is not easy to use because of its irregular granules, so it is seldom used in the protection and optimization of dishes.
Corn starch, also known as corn flour, corn starch and corn flour, is the starch extracted from corn kernels. Corn starch is irregular polygonal, with small and uneven granules, white color, amylose content of about 25%, high gelatinization temperature (64 ° C ~ 72 ° C), slow gelatinization process, slow gelatinization thermal viscosity, poor transparency, viscosity, moderate water absorption, fine texture, glossy, cheap price, easy to use, is the most commonly used starch.
Starch commonly used in snacks:
Chengfen is a kind of flour which is processed and washed out of gluten, and then the washed flour is precipitated, filtered and dried, and the precipitated powder is ground and refined. It is characterized by translucent body and smooth texture. It can be used to make Chengfen dumplings and cold spots, such as shrimp dumplings, crystal skin dumplings, etc. When it is used to make steamed products, it is crisp to make fried products.
2. Horseshoe powder
Horseshoe powder is made from horseshoe. Its texture is thick and mixed with diamond with different sizes. It is reddish white. It is suitable for making horseshoe cake, nine layer cake, sesame cake, skin pulling and general summer cake.
3. Corn flour
Corn starch is made from corn. It is fine, smooth, white and absorbent. After gelatinization, it is easy to coagulate. When it is completely cooled, it presents a smooth, non ductile and elastic solidifying body. It is suitable for making cold cakes and Gorgon juice. It is an excellent powder for summer food.
Sago, also known as sagu rice, is a round bead shaped granule made of starch after being washed, rolled and dried. There are different sizes of flour, big sago is like soybean, small sago is as big as sorghum. Sago originated in Indonesia, is extracted from a kind of sago coconut tree stem white starch processing into round powder, namely sago. High quality sago is white in color, resistant to boiling, transparent after ripening, not sticky, tough and glutinous..
The traditional name is Euryale ferox powder, now also known as cornmeal. Originally, Euryale ferox is an aquatic plant called Euryale ferox. The fruit and water chestnut coexist in the pond and lake. Euryale ferox powder is made by processing of Euryale ferox. It is mainly used to thicken and collect juice for cooking of red master Fu, or for pickling meat food to prevent the loss of water and nutrients of meat food, and increase the taste and nutrition. It turned out that Euryale ferox powder was cheap, but now it"s hard to see this aquatic plant due to excessive picking and water pollution. Therefore, it"s expensive to use it, and the price has increased dozens of times. Naturally, it won"t be used to make Euryale.
So there is a low-cost potato and corn to replace, but not called cornmeal, but called flour. The effect of the use of cornstarch is certainly much worse than that of the Euryale ferox powder: there is no sauce powder in the dishes after the sauce is thickened, and the natural taste is also poor. Starch is a general term for all kinds of plants: sweet potato, lotus root, water chestnut, potato and other food crops, including corn. Flour is only a part of it. It must not be called raw flour when it is cooked!