The difference between tapioca flour and starch

The difference between tapioca flour and starch

A while ago, I went to the supermarket to buy some starch, and saw a product that looked very similar to starch, but the packaging said tapioca flour. Tapioca flour is also a white powdery substance, and you can't tell the difference between it and starch with the naked eye, but after asking the salesperson, I learned that these two ingredients are completely different. Later, I learned about the difference between them, and now I write it down to share with you.

The difference between tapioca flour and starch

1. The sources of cassava flour and starch are different

Although cassava flour and starch look similar, their sources are fundamentally different. Starch can be made from many raw materials, such as corn, wheat, potatoes, and sweet potatoes, all of which can extract a large amount of starch. During the purification process, it undergoes a professional process to remove protein, fiber, and fat, and the resulting starch has a higher purity.

2. The uses of cassava flour and starch are different

The uses of cassava flour and starch are also very different. Cassava flour will become transparent when heated and has a certain toughness, so it can be used in the processing of a variety of foods. Starch is mostly regarded as a condiment in life. When cooking or making soup, starch will play a role in collecting juice. When frying some foods, starch can also be wrapped on the outer layer of the ingredients, which will make the fried food more crispy.

3. Cassava flour is toxic, but starch is not.

Cassava flour is toxic, but starch is not. This is the biggest difference between the two. Cassava flour cannot be eaten raw because it contains hydrocyanic acid, which is a natural toxin that is harmful to human health. It will disappear after encountering high temperatures above 70 degrees. Therefore, people must cook cassava flour before eating it. Starch does not contain this substance, so even if it is eaten raw, there will be no poisoning.

<<:  Nutritional value and benefits of eating broccoli

>>:  The difference between Jerusalem artichoke and ginger

Recommend

Nutritional value of cherry wine

I think some of my friends in rural areas are mor...

Eggplant nutrition and eggplant cooking skills

Everyone peels eggplant when eating it, but the s...

How to prune jade tree? Illustration of pruning method of jade tree

Jade tree is a highly ornamental plant. This plan...

How to grow ferns? Cultivation methods and precautions for ferns

Ferns are relatively low-level plants in nature, ...

The magical effects of wild blueberries

How many of you know about the magical effects of...

How to grow succulent plants How to grow succulent plants

Succulent plants are perennial plants that look l...

How to pickle purple radish Tutorial on how to pickle purple radish

Purple radish, also known as xinlimei, is a commo...

The benefits of eating rhubarb rice

Rhubarb rice is a kind of rice food that is very ...

Fresh and Fragrant Fish Head Porridge

The taste of the fresh and fragrant fish head porr...

How to eat pomegranate seeds How to eat pomegranate seeds

Pomegranate is a very festive fruit. People belie...

Ingredients and steps for making cucumber pancakes

Cucumber pancake is a kind of pancake made of fre...

Does Malantou need to be blanched when cooking? Malantou cooking tutorial

Amaranthus is a wild vegetable with a particularl...