cornflour - same
Primarily composed of carbohydrates (approximately 90%), with minimal protein, fat, or fiber. Fortified varieties may contain added B vitamins and iron, though cornflour is not considered a significant source of micronutrients.
About
Cornflour (also known as corn starch or maize starch) is a fine, white powder derived from the endosperm of corn (maize) kernels through wet-milling processes. The corn is steeped, ground, and processed to isolate the starch granules, which are then dried and ground into an impalpable powder. It is virtually tasteless and odorless, with a neutral, slightly sweet flavor when cooked.
Cornflour is distinct from cornmeal, which retains more of the grain's structure and bran. The powder has exceptional binding and thickening properties due to its high amylose and amylopectin content, making it invaluable in both sweet and savory applications. It is gluten-free by nature, though commercial products should be verified for cross-contamination.
Culinary Uses
Cornflour is primarily employed as a thickening agent for sauces, gravies, soups, and custards, where it forms a smooth, glossy consistency without imparting flavor. In baking and pastry work, it is blended with wheat flour to create tender, fine-crumbed cakes and biscuits, or used alone for delicate desserts such as pavlovas and meringues. It serves as a coating for fried foods, creating crispy exteriors, and is essential in Asian cuisines for velveting proteins and creating silken textures in stir-fry sauces. Cornflour also functions as a dusting agent and anti-caking ingredient in commercial food production.