It is a powder resulting from the crushing of cereal seeds, legumes and some other plants. Flour is the product of the milling of wheat or other cereals such as rye, buckwheat, corn, rice or some floury plants such as chestnuts, chickpeas, lentils.
In France the most commonly used flour is wheat flour. Wheat is the generic name of various varieties of wheat (durum wheat, common wheat, spelled). The term “fine wheat flower” refers to a superior quality of flour reserved for pastry.
The pulse flour contains in a variable quantity vitamins (B1, B2, PP and E) and minerals (phosphorus, potassium, magnesium) which will be all the more present that the type of flour will be high since it is in the envelope and the germ of the grain they lodge.
Starch is only starch extracted from seeds of cereals or roots and tubers such as potato, cassava, yam, maranta. It comes in the form of a very fine and volatile white powder which is used alone, diluted in cold water to thicken sauces and creams or to replace part of the flour to lighten a cake. The most commonly used are cornstarch commonly called cornzena, potato starch, rice starch and maranta starch called arrowroot. All starches are … Travel More