Difference between cassava starch and cassava flour
Release Time：2020-09-18 17:35Author：sd888Source：未知
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The difference between tapioca starch and tapioca flour
1. First, the processing methods of tapioca starch and tapioca flour are different.
The processing of cassava starch is to wash the cassava first, then grind the cassava cells to release the starch granules in the cassava cells, but other substances in the cassava cells, such as fiber, protein, cell fluid, etc., are removed. It is also released during grinding. Therefore, in order to produce pure tapioca starch, a series of separation steps are required. In order to ensure the quality of cassava starch, a cassava starch factory
Generally, centrifugal sieve and fine fiber sieve are used to separate fiber impurities, de-sanding cyclones are used to remove sand particles in starch, and then hydrocyclones are used to separate other insoluble and insoluble materials. After these steps of separation and purification, the pure starch slurry obtained is dehydrated and dried into starch powder.
The method of making cassava flour is relatively simple. First wash and peel the cassava, then grind. Then we only need to remove sand impurities that may affect the quality of cassava flour, and finally dehydrated and dried to obtain cassava flour.
Due to the difference in processing technology, the tapioca starch processing machine used is different from the tapioca flour processing machine. Considering the complexity of tapioca starch production, modern tapioca starch production lines are usually used to produce tapioca starch. Cassava flour can be produced mechanized or semi-automatically and semi-manually.
2. Different processing methods lead to different characteristics of tapioca starch and tapioca flour
Since tapioca starch removes impurities other than starch, it is pure white and has no taste. As an important component of starch, tapioca starch has many starch properties. For example, tapioca starch is hygroscopic and can be gelatinized and hydrolyzed. In addition, because the processing process of tapioca starch is complicated, the toxicity of tapioca is eliminated during the processing, so tapioca starch is
non-toxic.
Unlike tapioca starch, tapioca flour also contains fiber and other substances, so the color of tapioca is not as white as starch. In addition, cassava flour still has certain toxicity, especially cassava flour produced through semi-automatic processing. Therefore, cassava flour cannot be eaten raw, but the toxicity of cassava flour can be removed by cooking.
3. Different properties determine the different usage of tapioca starch and tapioca flour
Tapioca starch is a good industrial raw material due to its low non-starch impurity content, high viscosity, low gelatinization temperature, transparent and stable pasty liquid, good film formation and strong permeability. It is widely used in food, beverage, candy, pharmaceutical, textile, paper and other industries.
Because of its high viscosity, tapioca starch can be used as a binder. Its paste is transparent, suitable for coloring with pigments, and tapioca starch can also be used as a thickener, extruder, binder and stabilizer.
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