Cornflour

Cornflour is a type of flour made from corn (maize) and is a common ingredient in many types of cooking. It is often used as a thickening agent in soups, sauces, and desserts.

Overview

Cornflour, also known as cornstarch in some regions, is a white, powdery substance derived from the endosperm of the corn kernel. It is gluten-free and can be used as a substitute for wheat flour in recipes for people with Celiac disease or gluten intolerance.

Production

The production of cornflour involves several steps. First, the corn is soaked and the outer shell is removed. The remaining kernel is then ground into a fine powder. This powder is sifted to remove any remaining pieces of the kernel, resulting in a fine, white powder known as cornflour.

Uses

Cornflour is used in a variety of culinary applications. It is often used as a thickening agent in sauces, gravies, and desserts. It can also be used in baking, particularly in recipes that require a light, delicate texture. In addition to its culinary uses, cornflour is also used in some industrial applications, such as in the production of adhesives and paper products.

Health Benefits

Cornflour is a source of carbohydrates and provides energy. It is also low in fat and sodium, making it a healthy choice for those watching their diet. However, it is important to note that cornflour does not provide a significant amount of vitamins or minerals, so it should not be relied upon as a sole source of nutrition.

See Also

• Cornmeal
• Maize
• Flour
• Celiac disease

References

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