1, poor appearance.
Flour and glutinous rice flour are mainly in powder form, but subtle differences can also be found through color. Flour is mainly white, and glutinous rice flour will show different colors according to different kinds of glutinous rice, so it looks very different from flour and can also be distinguished according to the feel. Flour feels smoother relatively.
2. Differences in nutritional value.
Flour and glutinous rice flour have high nutritional value. Relatively speaking, flour is made from wheat grinding and other processes, while glutinous rice flour is mainly made from some glutinous rice. Therefore, relatively speaking, different raw materials will inevitably lead to certain differences in nutritional structure and corresponding functional strengthening.
3. The difference between eating.
Both flour and glutinous rice flour can be mixed with meat, which can improve the freshness of meat and the delicious feeling of frying. Of course, flour can also be used as a staple food, and it can be made into pasta such as dough, which is more delicious, which also makes some differences between flour and glutinous rice flour.
Brief introduction of glutinous rice flour:
Soak glutinous rice flour with glutinous rice overnight, grind it into slurry with water mill, and hang it in a cloth bag overnight. When the water drops are dry, the wet glutinous rice flour dough is broken and dried, which is the finished glutinous rice flour. Of course, you can also buy it in the supermarket. It can make jiaozi and family snacks, and is famous for its unique flavor.
Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch. It is nutritious and a warm and strong food. Also called glutinous rice flour. Shuimo glutinous rice flour is famous for its softness, toughness and glutinous rice flavor. Can be used to wrap jiaozi, Yuanxiao and other foods and family snacks.