Cornstarch
The cornstarch is a powder obtained by dry grinding of grains of Maïs. According to the degree of granulometry one obtains Semoule S or Farine S which constitute a basic Aliment in many areas of the world and which can be used as much with manufacture as bread that to other dishes, of which the Mexican Tortilla S or the Italian Polenta.
The proteins of corn have as a name " zéines". A fine flour can be obtained starting from corn ears, and constitutes an excellent flour with bread (to be used pure or in partnership with other flours). It is necessary to preserve the cold cornstarch in order to prevent that it binds and that it attracts the cockroaches.
The product obtained by cereal seeds takes the name " amidon" and that by the tubers, roots, stems of certain plants takes the name " fécule". Namely that one gives the name " farine" with the product obtained by a grinding where one gives after the species (example: cornstarch).
Attention, much of cornstarches the commercial (except one-way circuits) are actually mixed with wholewheat flour: always to check the composition, and to buy only pure products 100%, without additives. Finally to remember, in the event of label of composition in English, that " maizmeal" and " maize meal" can mean corn or wheat.
The cornstarch does not contain a Gluten and can thus be used in the mode S without gluten (because of an intolerance or a cœliaque disease, for example).
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