The Difference Between Potato Starch And Potato Flour
Potato starch is fresh potato as raw material, through a series of cleaning, crushing, filtering, dehydration, drying processes such as processing, characterized by viscous, fine texture, colour and lustre is white, luster, but poor water imbibition. When water is heated, it condenses into a clear, viscous form.
The potato powder mainly includes Snow White and particle powder. The product is mainly used in the form of the potato cell monomer or a few cells, so called the potato "granule" powder. Snow White powder is obtained in the dry form of rollers, and its finished form is like "snowflake", which is called potato Snow White.
Second, the difference between
Potato starch is the second largest producer of starch and is second only to corn starch. Starch and water heated to about 60 ~ 75 ℃, sharp large starch grains swell, the shape of the starch grains, the translucent gel paste, the process of the starch gelatinization. So-called paste is the direct hot water soluble starch and the starch in the solution, not completely destroy the starch grains and damage state of uneven mixture of starch grains. A gelatinized starch that is easy to digest, called alpha starch. Potato starch has a good gelatinization which is different from other starches. Because of its high degree of expansion, water absorption capacity is very strong, in the process of meat products processing and heating, heat denaturation meat protein, form a mesh structure, due to the mesh in the remaining part of the combination of close enough moisture, absorbed by the starch granule is fixed, the starch grains became soft and elastic, play a dual role of gelling and water. So it is the first choice for meat processing. It is also widely used in paper industry, textile industry, food processing, adhesives production and other fields.
Potato entire powder is a kind of low fat, low sugar, low quantity of heat, high protein food raw materials, and to a great extent, save the high content of potato VB1, VB2, VC and mineral nutrients such as calcium, potassium, iron, and the different age stages can be made from baby to old age the best nutrition food, should this be a nutritionist at home and abroad as the "perfect food", almost all have the human body needs a variety of nutrients. It has the characteristics of good product recovery and pure flavor.
The main difference is that potato flour is a dehydrated product of fresh potatoes, which contains all the dry matter other than potato skin. Due to the maximum in the manufacturing process of maintain the integrity of the potato cells, so the whole potato powder after water with fresh steamed potato nutrition, flavor and taste. Potato starch is only one of many ingredients in the potato, so potato starch does not have the nutritional, flavor and texture of the potato.
