1、? Different raw materials
Corn starch is made from corn; Potato starch is made from potatoes.
2、? Different characteristics
Corn starch can be directly put into hot water or hot food; Potato starch can't be put directly in hot water or hot food.
3. Different uses
Corn starch has low viscosity and gluten, and it is easy to melt after adding water. It is often used to thicken or make fluffy cakes when cooking. Because of its high transparency, potato starch is often used for preparing sauces and thickening in cooking.
4. Different prices
Potato starch is a little more expensive than corn starch in price, while corn starch has higher output and is more common in the market, so it is cheaper.
Other starches and their functions:
1, wheat starch
Wheat starch, also known as cooked noodles, is white in color, but its luster is poor and it is not suitable for thickening. It is often used to make snacks. Compared with frozen moon cakes, crystal shrimp dumplings and rice rolls, the snacks made are translucent.
2. Sweet potato starch
Sweet potato starch is generally not used for sizing and thickening because of its dim color, coarse particles and difficult consistency control. However, sweet potato starch is often used to make boiled fish, vermicelli, vermicelli and so on because of its smooth taste after gelatinization. , especially popular with the public.
3. Potato starch
Potato starch, also known as potato starch, is fine and white with moderate consistency, and can be used for sizing, hanging and thickening. In addition, the main material of children's favorite Wang Zi steamed bread is potato starch, which can also be used to make vermicelli and bean jelly.
4. Cassava starch
Cassava starch is white in color, high in viscosity, transparent after cooking and relatively q-elastic, so it is often used to make taro balls, tea pearls, potatoes and other snacks.
5, mung bean starch, pea starch
Pea starch is similar to mung bean starch, with white luster, low water absorption and high viscosity. It is easy to agglomerate after boiling, and it is more suitable for making bean jelly or Longkou vermicelli.
6. Horseshoe powder and lotus root powder
Besides beans, cereals and potatoes, many vegetables also contain starch, such as water chestnut and lotus root. Horseshoe powder can be used to make horseshoe cakes, and lotus root powder can be brewed directly, which are very nutritious foods.