The main difference between cornflour and cornstarch is that cornflour contains nutrients like starch, protein, fibre, vitamins and minerals while cornstarch does not.
Both cornflour and cornstarch come from corn, but they have different uses, flavours and nutrient profiles. Therefore, we cannot use these two ingredients interchangeably. Cornflour can be used to make starchy food items like bread and pastries, while cornstarch is mainly used as a thickening agent.
Key Areas Covered
1. What is Cornflour
– Definition, Features
2. What is Cornstarch
– Definition, Features
3. Similarities Between Cornflour and Cornstarch
– Outline of Common Features
4. Difference Between Cornflour and Cornstarch
– Comparison of Key Differences
Key Terms
Cornflour, Cornstarch
What is Cornflour
Cornflour is a kind of flour made from finely-milled corn kernels. It can come in yellow, white or blue, depending on the corn’s colour. Cornflour is a type of whole grain flour since it contains dried corn kernels, as well as the germ, hulls, and the endosperm of the corn. Since it has all these elements, it is rich in nutrients like starch, protein, fibre, vitamins and minerals.
Furthermore, cornflour is a fine powder and has a smooth texture. It is a versatile ingredient, and we can use it for baking, grilling, and frying. We usually use it to make starchy food like bread and pastries. The smooth and fine texture of the flour results in airy and less crumbly food. Moreover, cornflour has an earthy and sweet flavour. Therefore, the food made with this flour also reflects this taste.
What is Cornstarch
Cornstarch is a type of thickening agent made from corn. Although it has a similar appearance to the cornflour, these are two totally different ingredients. Cornstarch has a chalky white colour and only contains the endosperm of corn kernels. Therefore, cornstarch does not contain any proteins, fibres or other nutrients. After processing (isolating the starch inside the endosperm), they undergo cleaning and drying. Then it has to undergo milling until cornstarch gets a fine texture.
We usually use cornstarch to add texture to a dish, not taste. In fact, cornstarch usually tends to be flavourless. This is why we use it as a thickening agent in sauces, soups, gravies, and similar recipes.
Similarities Between Cornflour and Cornstarch
- Cornflour and cornstarch are made from corn.
- Both are gluten-free ingredients, so they are ideal for those with gluten allergies.
- They are somewhat similar in appearance.
- In some parts of the world, they are labelled and named interchangeably.
Difference Between Cornflour and Cornstarch
Definition
Cornflour is a kind of flour made from finely-milled corn kernels while cornstarch is a type of thickening agent made from corn.
Processing
Cornflour is made by finely grinding whole corn kernels, so it contains kernels, as well as the germ, hulls, and the endosperm of the corn. Cornstarch, on the other hand, is made from the endosperms.
Nutrients
Cornflour contains nutrients like starch, protein, fibre, vitamins and minerals, while cornstarch mainly contains starch.
Uses
Furthermore, cornstarch and cornflour are not interchangeable. We can use cornflour for baking, frying and grilling, but we use cornstarch as a thickening agent in sauces, soups, gravies, and similar recipes.
Flavour
While cornflour has a sweet and earthy flavour similar to corn, cornstarch is mostly flavourless.
Conclusion
There is a difference between cornflour and cornstarch in terms of their nutrient content, flavour and uses. Cornflour is made by finely grinding whole corn kernels, so it contains kernels, as well as the germ, hulls, and the endosperm of the corn. Cornstarch, on the other hand, is made from the endosperms. Therefore, cornflour contains nutrients like starch, protein, fibre, vitamins and minerals while cornstarch mainly contains starch. Furthermore, cornflour can be used to make starchy food items like bread and pastries while cornstarch is mainly used as a thickening agent.
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