Cornstarch And Corn Flour Difference In Urdu
When it comes to cooking and baking, people often get confused between cornstarch and corn flour. Although both are derived from corn, they have different uses and properties. In this article, we will explain the difference between cornstarch and corn flour in Urdu.
What is Cornstarch?
Cornstarch is a fine white powder that is made from the endosperm of corn kernels. It is often used as a thickening agent in sauces, soups, gravies, and desserts. When mixed with a liquid and heated, cornstarch forms a smooth and glossy paste that thickens the mixture without altering its taste or color.
Cornstarch has a neutral taste and is gluten-free, which makes it a popular alternative to flour for people with celiac disease or gluten intolerance. It is also low in calories and fat, which makes it a popular ingredient in low-fat and low-calorie recipes. Cornstarch is often used in Chinese and Asian cuisine to give a crispy texture to fried foods.
What is Corn Flour?
Corn flour, also known as maize flour, is a fine yellow powder that is made from whole corn kernels. It is commonly used as a thickening agent in soups, stews, and sauces, similar to cornstarch. However, it is also used in baking to make bread, tortillas, and other baked goods.
Corn flour has a sweet and nutty flavor that enhances the taste of many dishes. It is also gluten-free, which makes it a popular alternative to wheat flour for people with celiac disease or gluten intolerance. However, corn flour is higher in calories and fat than cornstarch, which makes it less suitable for low-fat and low-calorie recipes.
The Main Differences Between Cornstarch and Corn Flour
The main differences between cornstarch and corn flour are:
- Cornstarch is made from the endosperm of corn kernels, while corn flour is made from whole corn kernels.
- Cornstarch is a fine white powder, while corn flour is a fine yellow powder.
- Cornstarch is used as a thickening agent in sauces, soups, gravies, and desserts, while corn flour is used as a thickening agent in soups, stews, and sauces, and in baking to make bread, tortillas, and other baked goods.
- Cornstarch has a neutral taste, while corn flour has a sweet and nutty flavor.
- Cornstarch is gluten-free and low in calories and fat, while corn flour is gluten-free but higher in calories and fat.
How to Use Cornstarch and Corn Flour in Recipes
When using cornstarch as a thickening agent, it is important to mix it with a cold liquid before adding it to a hot mixture. This will prevent clumping and ensure a smooth texture. Cornstarch should also be added at the end of cooking, as prolonged cooking can break down its thickening properties.
When using corn flour in baking, it is important to blend it with other flours to avoid a grainy texture. Corn flour is also denser than wheat flour, which means that recipes may need to be adjusted to achieve the right consistency.
Conclusion
In summary, cornstarch and corn flour are both versatile ingredients that are commonly used as thickeners in cooking and baking. However, they have different properties and uses, and it is important to use the right one for each recipe. We hope this article has helped you understand the difference between cornstarch and corn flour in Urdu.