What are the diferent applications between "Flour" and "Starch" ?
Flour is a white powder made from rice grains, root of plant, and cereals. It is
most commonly made from rice, wheat, corn, rye, barley, amongst many other grasses.
After milling, flour is sometimes bleached to lighten its color. Protein content
determines whether flour is hard (strong) or soft (weak). Generally, hard flour
is havested in the fall; soft flour is harvested in the spring.
Starch is a complex carbohydrate which is insoluble in water; and extract all protein
from its.
Generally, is used in cooking for thickening foods such as sauce. In industry, it
is used int the manufacturing of adhesives, paper, textiles and as a mold in the
manufacture of sweets such as wine gums and jelly beans.
Starch contains a mixture of two molecules: amylose and amyleopectin. Usually these
are found in a ratio of 30:70 or 20:80, with amylopectin found in lager amounts
than amyleose.
