Cornflour
Cornflour
Cornflour (pronunciation: /ˈkɔːrnˌflaʊər/), also known as Cornstarch in some regions, is a type of flour made from corn (maize).
Etymology
The term "cornflour" originates from the combination of "corn" and "flour". "Corn" is derived from the Old English word "corn", which was used to refer to all types of grain. "Flour" comes from the Old French word "flour" or "flor", meaning "flower", as the finest part of the meal was considered the "flower of the grain".
Usage
Cornflour is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour because it forms a translucent, rather than opaque mixture.
Related Terms
- Maize: A type of large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits.
- Starch: A polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage.
- Flour: A powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods.
External links
- Medical encyclopedia article on Cornflour
- Wikipedia's article - Cornflour
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