Cornstarch vs Corn Flour
Cornstarch and corn flour show some differences between them. Cornstarch is made from the endosperm of the corn. This is due to the fact that starch constitutes the endosperm of the corn. On the other hand, corn flour is made out of the mixing of endosperm with corn gluten. It is important to know that bran constitutes what is called corn gluten. This is the main difference between cornstarch and corn flour.
It is interesting to note that cornstarch is used as a thickener. On the other hand, corn flour is also used as a thickener in the absence of cornstarch. One of the disadvantages of using corn flour as a thickener is that you need to have the quantity of corn flour equal to two times the quantity of cornstarch.
On the other hand, a little bit of cornstarch is enough to be used as a thickener. This is an important difference between cornstarch and corn flour. It is important to know that cornstarch is used in the cooking methods of American and Chinese cuisines. It is used in stir fry method of cooking, and in the preparation of different types of gravies.
On the other hand, corn flour is not much used in the American cuisine, but it is found used in the Chinese cuisine. Corn flour is on the other hand, more used as a traditional thickener when compared to cornstarch. It is believed that too much of sugar should be used in the case of cornstarch when compared to the corn flour.
Cornstarch is generally used to prevent eggs from curdling. It is also useful in the preparation of custards and cheese cakes. It is used to bring about crispness to the food. Cornstarch is of course preferred to corn flour in the thickening of dairy-based sauces.
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