Commonly Used Starch
Most of them are flours made from roots and tubers, such as cornstarch, cassava flour, sweet potato flour, and corn flour.
1. Potato Starch = Potato Starch = Taibai Flour (Taiwan)
Made from starch extracted from potatoes, it is harder and more sticky than corn flour.
Usage: Thickening, marinating meat, frying powder
糊化に用いる水の水質、あるいは調味により容易に糊化が抑制されるため、扱いが難しいといわれる。
春雨の原料、オブラートや増粘剤の原料のほか、関東地方などでは水産練り製品に利用されている。
2. 片栗粉 かたくりこ（Potato Starch）= 馬鈴薯澱粉 = 太白粉（台灣）
Made from starch extracted from potatoes, it is harder and more sticky than corn flour. It is similar to cornstarch, but the biggest difference between cornstarch and Taiwanese cornstarch is that 片栗粉 かたくりこ flour is a "cooked flour" and can be eaten raw, so it is often used as hand flour when making wagashi and white flour sprinkled on the outside of Daifuku.
Characteristics: Strong viscosity, good transparency
Dosage: Widely used, adjust according to different recipes
ジャガイモから抽出したデンプンから作られており、トウモロコシの粉よりも硬くて粘りがあります。コーンスターチやコーンスターチに似ていますが、コーンスターチと台湾コーンスターチの最大の違いは、カタクリ粉は「調理小麦粉」で生でも食べられるため、和菓子を作る際の手粉や上白粉としてよく使われることです。大福の外側。
原産地: 日本、兵庫県
製造地：日本、広島県
特徴：粘度が強く、透明性が良い
投与量: 広く使用されており、さまざまなレシピに従って調整してください
用途：麻糬、大福、料理勾芡、炸物麵衣, Mochi, Daifuku, cooking thickening, fried topping
☑ 替代粉類 : 太白粉
3. Corn Starch = corn flour (Taiwan)
Powder made from corn can add viscosity to dishes and make meat tender and sticky when marinating it.
原料となる品種は、食用として一般に広く認知されているスイートコーン（甘味種）や ポップコーン（爆裂種）などは用いず、デントコーン（馬歯種）が使われる。イエロー種デントコーンが大半を占めるが、その他一部の特殊用途向けにホワイト種デントコーンが原料として用いられる。
Usage: marinate meat, thicken gravy, increase the softness of cakes
安価かつ品質が安定しており、食品用には甘味料、プリンの凝固剤、ビールの副原料などに利用される。
4. Sweet Potato Flour = Sweet Potato Flour (Taiwan)
The flour made from sweet potatoes has sticky characteristics, which helps to increase the stickiness and elastic taste. As fried powder, it also makes fried food crispy. Because its water absorption rate is low and it is not easy to dissolve, it is difficult to control when burying the thickener, and it is easy to agglomerate, so it is not recommended to be used for thickening.
Usage: Fried powder, making dough such as taro balls and sweet potato balls
加熱時の糊化温度はやや高く、完全に糊化する。
液化酵素（α-アミラーゼ）により極めて溶けやすいため、ほとんどが糖化原料となる。ゲル形成時に独特の食感を持つため、食品用として、春雨、葛切り、自然乾燥品がわらびもちの原料となる。また、ラムネ菓子の原料としても用いられている。
5. Tapioca Flour = Thai cornstarch = cassava flour (Taiwan) (木薯粉)
Tapioca flour has similar functions to sweet potato flour, but it is less sticky and has a harder and brittle texture. However, after mixing cassava flour with water, it can be used to thicken it, or it can be rolled into flour and used for frying.
加熱により容易に吸水膨潤し、80℃以下で完全に糊化する。糊液の透明度が高く、粘度も高い。ゲル化しにくい。このため、食品の増粘剤として優れている。また、粘度が高いために、デンプンのりの原材料として使用されており、比較的身近な存在である。
半糊化乾燥の粒状品がタピオカパールとして流通している。
Usage: fried powder, thickening, making dough
6. Lotus pod powder
Made from fresh lotus root, it has the functions of appetizing, clearing away heat, nourishing and nourishing, and stopping diarrhea. It is an excellent liquid food and nourishing treasure for the weak and sick. Extracted from lotus root, it can be cooled and condensed into jelly after being melted with water or used as a substitute for cornstarch and gravy. It has a soft and tender texture. In Chinese restaurants, lotus root powder can also be directly mixed with hot water and sugar to drink, making it a sweet winter soup. Many lotus root powders currently on the market are mixed with other powders. Therefore, if you find that the color is purplish red or pink when purchasing, it means that it is mixed with impurities. After mixing with water and mixing well, it will have a frozen feeling, which is different from Taibai powder water. Same effect, but with added nutrition.
7. Yellow bean flour
Soybean flour is a powder made from ground natural soybeans. Its function is to make the dough whiter, which can add white bubbles to your steamed buns. The fine powder obtained by dehydrating and grinding soybeans is usually used in pastry making. It can also be boiled, filtered and boiled with water to make fragrant and delicious soy milk.
8. Mung bean flour
It is often used as a salad dressing. In bibimbap, it can replace sesame sauce as a seasoning. Compared with sesame sauce, it has a lighter taste. Frying them after buying them can remove the raw bean smell. Mung bean flour can also be replaced with soybean flour, and the effect is the same.
9. Kudzu starch
Arrowroot powder is extracted from the underground nodes of the perennial plant "Kudzu". The entire nodes are almost pure starch. These nodes are grated, washed, dried and ground to make arrowroot powder. When the arrowroot starch is heated, it will turn into a crystal clear gelatinous shape, making the finished product tough and elastic. The most important thing is that it has similar functions to corn flour and potato starch. It can be used to thicken the soup and make the soup thicker. However, corn flour and potato starch need to be at a higher temperature to make the soup thicker. Arrowroot powder acts at a lower temperature. Therefore, when making snacks containing egg liquid, in order to prevent the eggs from clumping at higher temperatures, arrowroot powder can be used as a thickening agent.
Therefore, arrowroot powder is a highly concentrated powder commonly used in Japan, and at the same time, it is a product that is highly respected and revered in Asia's folk medicine.
したがって、葛粉は日本で頻繁に使用される製品であると同時に、民間療法で倍々に賞賛される製品でもあります。
10. Water chestnut flour
Water chestnut powder is water chestnut starch, which is in granular form. Currently, there are also fine powder products. It is mainly used to add to ingredients to improve their taste or to make cakes and snacks. Water chestnut flour is the starch extracted from water chestnuts. It is characterized by its transparent, soft and elastic finished product. It is the main material for making water chestnut cake.
11. Sesame flour
Fine powder ground from sesame seeds is often used in fillings, such as sesame shortbread, sesame glutinous rice balls, sesame buns, etc.
12. Algae flour
Common types include spirulina, green algae, etc., with different shades of green in color. Most of them are organically produced and cultivated. They are rich in nutrients and are common ingredients in various health and wellness foods.
13. Binchotan flour
Binchotan is ground into a fine powder, which is dark in color and odorless. It can highlight the fragrance of the bread itself and has the effect of purifying the body.
Flour often used in pastries
Most of the edible powders used in pastries are rice or grain-based powders, mainly to increase the viscosity, taste and transparency.
1. Glutinous Rice Flour = white jade flour/cake flour (Japan)
The flour made from glutinous rice has a higher viscosity than sticky rice flour, and can achieve a smokey and tough texture after steaming.
特徴: 延性が良く、柔らかく、ワックス状です。
完成品はより光沢があります
用量：粉末量の約90〜95％をお湯に加えてください。
耳たぶくらい柔らかくなるまでこねる
Purpose: Increase stickiness. Can make glutinous rice balls, mochi, rice cakes, glutinous rice cakes, etc.
作るのに適したもの：白玉団子、大福、餅
It is ground from rice. It is generally less sticky than glutinous rice flour and has a smoother texture after being steamed.
Purpose: Increase the taste of food and retain a fixed shape. Can make pottery cake, carrot cake, etc.
化粧品やそばやうどんなどの打ち粉に利用する。
3. Wheat Starch/gluten-free flour/shrimp dumpling powder/澄麵/無筋麵粉/小麦澱粉
Made from starch extracted from wheat, it has no adhesive force and becomes translucent and crystal clear after steaming.
Usage: Makes food look crystal clear. It is often used to make shrimp dumplings and pink fruit rinds.
品質のばらつきが多く、多くの製造所で粒度区分と純度に従って等級を指定している。大粒子区分を精製した特級品は糊化温度が低く、冷却時の粘度が高くなる。他のデンプンと比較して糊化時の粘度はやや低いが、冷却時粘度が高くゲル化能力も高い。糊液の粘度安定性は良好で、老化しにくく離水も少ない。
大粒の高粘度の小麦デンプンは関西地方などで水産練り製品に利用されている。また、小粒の低粘度の小麦デンプンは錠剤のベースに利用されている。
一般的には浮き粉と称されている。
4. わらびもち（Warabimochi）
Warabimochi is a Japanese sweet made from warabi flour. It's a refreshing sweet that Japanese people love in the summer, and it's possible to add a personal favorite flavor to black honey and roasted yellow bean powder for edible use, as well as matcha powder. In addition, you can also use dried tofu to make tofu warabi mochi. How to buy or send this item on a special day in Japan, or when you leave your job or transfer to another company.
蕨餅（日語：わらびもち）は蕨粉を使った和菓子です。日本の夏天喜愛の清涼甜麺で、個人の喜好味に合わせて並べることができます。豆粉食用、抹茶粉も加えられます。さらに、涓豆腐製造の豆腐蕨餅を使います。
Features: Smooth taste, soft and cool
Ingredients: glucose powder, sucrose, hydroxypropyl distarch phosphate, thickener, hydroxypropyl starch, locust bean gum
Amount: Add 3~5 times the amount of cold water + the same weight of sugar as the amount of powder
特徴：まろやかな味わい、ソフトでクールな味わい
原材料：ブドウ糖末、白糖、リン酸ヒドロキシプロピル二デンプン、増粘剤、ヒドロキシプロピルデンプン、ローカストビーンガム
分量：3～5倍量の冷水＋粉と同重量の砂糖を加えます。
Suitable for making: Warabi Mochi; a Japanese confectionery made from starch obtained from plant fern roots, water, and sugar. Because fern powder is time-consuming and labor-intensive to collect, warabi mochi made with real bracken powder is more suitable. It is relatively expensive and rare, and is one of the high-end products in the Japanese dessert world.
5. Bread flour, Bread Crumbs
Bread flour is made from wheat, and some people use it after breaking white toast at home. Because it is not sticky, it does not easily adhere to the surface of the food. When it is usually used, the fried food will be coated with other batter or egg yolk first. Using bread flour to fry food will give it a crispier texture and a beautiful golden color. It can preserve the crispness of the food for a longer period of time and will not become soft too quickly. However, there is one thing to pay attention to when frying. Be especially careful with the oil temperature. It should not be too high or fried for too long, otherwise the bread crumbs will easily become charred and the appearance of the fried chicken will turn ugly black! It is suitable as a coating for fried foods, and because it is non-sticky, it does not easily adhere to the surface of the food. Therefore, the outer layer of the food is usually coated with flour paste or egg liquid, and then dipped in bread flour, so that the food is fried. The taste is relatively crispy, and the appearance will also show a beautiful golden color, and because it is not easy to soften, the crispness is high. It lasts longer and tastes good even when it's cold.
6. Crispy Powder
Crispy paste powder is made from a variety of ingredients. You can also make it yourself with low-gluten flour and glutinous rice flour in a ratio of 3:1, plus a little baking powder. When frying, coating the chicken skin with crispy batter will make the fried skin even crispier. The crispy fried chicken on the market has such a crispy effect because of the crispy batter! If you feel that homemade crispy pulp powder is too tiring, major supermarkets on the market also sell prepared crispy pulp (crisp) powder, which can be purchased directly, which is more convenient. It is made from a variety of materials. If you want to DIY it, you can make it yourself using the ratio of low-gluten flour: glutinous rice flour = 3:1, add a little baking powder and mix thoroughly. When frying, coat the ingredients in crispy batter. After frying, the surface will be crispier. You can also make it into a batter!
7. Egg powder, Custard Powder
Egg powder is also called "Custard Powder". As long as a small amount of liquid is added and mixed, it will become a thick batter, which can be used as one of the ingredients for fried chicken batter. It is usually not easy to buy in major supermarkets. It is only sold in traditional grocery stores in the market.
Uses: Usage: It is mostly used in Western pastries to make puddings or puff fillings, and the Chinese dim-sum is like a thousand-layer cake.
用途：洋風デザートでは主にプリンやシュークリームの餡を作るために使用され、中華風デザートでは主にミルフィーユケーキなどの色合いを目的として使用されます。
8. Rye flour, pumpernickel flour
Also known as rye flour, the color varies with different varieties, but they are all the same in use.
日本製パウダーレイジーバッグ
Flour
Flour is divided into three types with different gluten properties: high-gluten, medium-gluten and low-gluten flour. The higher the gluten of the flour, the higher the protein and viscosity, and the tougher the food will be.
some typical examples of how protein and ash content relate to each other in wheat flour:
| Residual ash mass | Protein | Wheat flour type | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| US | UK | German/Polish | French | Italian | Czech/Slovak | Polish[35] | Argentine | Japanese | Chinese | ||
| ~0.4% | ~9% | Pastry flour | Soft flour | 405 | 45 | 00 | Hladká mouka výběrová 00 | tortowa | 0000 | Hakurikiko (薄力粉) はくりきこ | dījīn miànfěn (低筋麵粉) |
| ~0.55% | ~11% | All-purpose flour | Plain flour | 550 | 55 | 0 | Hladká mouka | luksusowa | 000 | Churikiko (中力粉) チュリキコ | zhōngjīn miànfěn (中筋麵粉) |
| ~0.8% | ~14% | Bread flour or "high gluten flour" | Strong or hard | 812 | 80 | 1 | Polohrubá mouka | chlebowa | 00 | Kyorikiko (強力粉) キョリキコ | gāojīn miànfěn (高筋麵粉) |
| ~1.1% | ~15% | First clear flour | Very strong or hard | 1050 | 110 | 2 | Hrubá mouka | sitkowa | 0 | kyorikimatsufun (強力末粉) きょうりきまつふん | tè gāojīn miànfěn (特高筋麵粉) |
| >1.5% | ~13% | White whole wheat | Wholemeal | 1600 | 150 | Farina integrale di grano tenero | Celozrnná mouka | graham, razowa | 1⁄2 0 | Zenryufun (全粒粉) | quánmài miànfěn (全麥麵粉) |
1. Extra high gluten flour エクストラハイグルテン粉（First clear flour）
Ingredients: Wheat flour, powdered malt
Characteristics: Highest protein content, strong gluten, high viscosity, good ductility
Protein content: more than 14%
Usage: Suitable for chewy foods (such as fried dough sticks (油炸鬼), gluten, macaroni, etc.); the protein content is high and the gluten has good extensibility. It is more recommended for frozen dough.
2. High-gluten flour = strong wheat flour (Bread Flour)
The protein content is about 12.5%-13.5%. It has high protein content and strong gluten.
Usage: Bread, noodles, waffles, etc. トースト、食パン、ワッフル、餃子の皮、麺類など。
3. All-purpose flour = medium-strength wheat flour (All Purpose Flour/Plain Flour)
Ordinary flour sold in general supermarkets has medium gluten. Suitable for: Food with a slightly soft texture but a bit chewy texture.
Features: Balanced gluten and viscosity, and the most widely applicable flour. 特徴：グルテンと粘度のバランスが取れており、最も幅広く使用できる小麦粉です。
Usage: steamed buns, sesame cakes, Japanese steamed buns, steamed buns, donuts, etc.
用途：まんじゅう、胡麻餅、まんじゅう、まんじゅう、ドーナツなど。
4. Low gluten flour = thin wheat flour (Cake Flour / Low Gluten Flour)
The protein content is less than 8.5%, the gluten is weak, so it is easy to rise, and the taste is very soft.
Usage: cakes, Kai kou xiao (開口笑; Sesame cookie balls (bottom in above picture) in Hong Kong), biscuits, cookie snacks, muffins
Original URL: 原文網址: 生粉=粟粉=泰國生粉？整糕/整包/整餅點揀？10種常見食用粉用途 (Chinese)
