Corn Flour And Cornstarch Difference In Hindi
Corn is an important staple food in many countries across the world, including India. Corn flour and cornstarch are two commonly used ingredients in Indian cuisine. While they may look similar, these two products are very different in terms of their properties, uses, and nutritional content. In this article, we will explore the differences between corn flour and cornstarch and how they are used in cooking.
What Is Corn Flour?
Corn flour, also known as maize flour, is a fine powder made by grinding whole corn kernels. It is commonly used in Indian cooking for preparing rotis, bread, and cakes. Corn flour is gluten-free and has a slightly sweet taste. It is high in protein, fiber, vitamins, and minerals, making it a healthy alternative to wheat flour.
Corn flour is also popularly used as a thickening agent in soups, sauces, and gravies. When added to a liquid, corn flour forms a thick paste that helps to thicken the liquid. It is also used to make cornbread and tortillas in Mexican cuisine.
What Is Cornstarch?
Cornstarch, also known as cornflour, is a fine white powder made from the endosperm of the corn kernel. It is a popular thickening agent in Indian cuisine and is used to thicken soups, sauces, and desserts. It is also used as a coating for fried foods and in baking to give cakes and pastries a light and fluffy texture.
Cornstarch is a pure starch and does not contain any protein, fat, or fiber. It is a rich source of carbohydrates and provides energy to the body. It is also gluten-free and a good alternative to wheat flour for people with celiac disease or gluten intolerance.
What Are The Main Differences Between Corn Flour And Cornstarch?
The main differences between corn flour and cornstarch are:
- Corn flour is made from whole corn kernels, while cornstarch is made from the endosperm of the kernel.
- Corn flour is high in protein, fiber, vitamins, and minerals, while cornstarch is a pure starch and does not contain any nutrients other than carbohydrates
- Corn flour has a slightly sweet taste, while cornstarch has no taste or flavor
- Corn flour is used to prepare bread, rotis, and cakes, while cornstarch is used as a thickening agent in soups, sauces, and desserts
How To Use Corn Flour And Cornstarch In Cooking?
Corn flour and cornstarch are both versatile ingredients that can be used in various dishes. Here are some ways to use them:
Corn Flour
1. Bread and Rotis: Corn flour can be used to prepare gluten-free bread and rotis. It adds a sweet and nutty flavor to the dough and makes it more nutritious than wheat dough.
2. Cakes and Cookies: Corn flour can be used to prepare cakes and cookies. Its fine texture adds a soft and crumbly texture to the baked goods.
3. Thickening Agent: Corn flour can be used as a thickening agent in soups, sauces, and gravies. Mix it with water to form a slurry and add it to the liquid to thicken it.
Cornstarch
1. Soups and Sauces: Cornstarch is a popular thickening agent in soups and sauces. Mix it with water to form a slurry and add it to the liquid to thicken it.
2. Fried Foods: Cornstarch is used as a coating for fried foods, such as chicken and fish. It adds a crispy texture to the food and prevents it from getting soggy.
3. Baking: Cornstarch is used in baking to give cakes and pastries a light and fluffy texture. It is often used in combination with flour to create a well-balanced batter.
In Conclusion
Corn flour and cornstarch are two commonly used ingredients in Indian cooking. While they may look similar, they have different properties, uses, and nutritional content. Corn flour is made from whole corn kernels and is high in protein, fiber, vitamins, and minerals. It is used to prepare bread, rotis, and cakes. Cornstarch is a pure starch and is used as a thickening agent in soups, sauces, and desserts. It is also used as a coating for fried foods and in baking to give cakes and pastries a light and fluffy texture. Both corn flour and cornstarch are gluten-free and provide a healthy alternative to wheat flour for people with celiac disease or gluten intolerance.