Today, I will tell you about some "powders" commonly used in cooking.

"Raw flour" is starch,

But not all starch can be called "raw flour"

So before talking about raw flour, we must first explain the starch clearly.

What is starch?

According to the national food safety standard Edible Starch (GB 3 1637-20 16), starch commonly used in cooking is usually extracted from cereals (corn, wheat, rice, etc.). ), potatoes (cassava, sweet potatoes, potatoes, etc. ), beans (mung beans, peas, etc. ) and other edible plants.

The common starches in the market are mostly cereals and potato starches, such as corn starch, potato starch, sweet potato starch, wheat starch and cassava starch.

What starches can be called "raw flour"?

There is a national standard for starch, and raw flour is just a conventional name, and there is no unified regulation.

There is no such category as "raw flour" in the National Food Safety Standard Edible Starch and Starch Classification (GB/T 8887-202 1).

And "raw flour" is not limited to a certain kind of starch. In different areas of China, "raw flour" refers to different starches, but in most cases it is corn starch and potato starch.

On the e-commerce platform, using "raw flour" as the key word, corn starch and potato starch basically appeared.

Different starches have different uses in the kitchen.

For home cooking, the most commonly used and practical starches, namely corn starch and potato starch, need not be distinguished too much.