dessertspoon cornflour

Cornflour, also known as corn starch or maize starch, is a fine powder derived from the endosperm of corn (maize) kernels through mechanical processing and refinement. The starch is extracted by wet-milling kernels, separating the germ, bran, and protein components to isolate the pure starch granules. Cornflour is almost entirely composed of amylose and amylopectin (glucose polymers) and is virtually flavorless with a smooth, slightly slippery texture. It differs from cornmeal, which is ground whole corn including the bran and germ, resulting in a coarser texture and more pronounced corn flavor.

Cornflour functions primarily as a thickening agent in sauces, gravies, custards, and puddings due to its high starch content, which absorbs liquid and gelatinizes upon heating. It is also used in baking to create tender crumb structures in cakes and biscuits, often blended with wheat flour to reduce gluten development. In Asian cuisines, cornflour is employed as a coating for stir-fried dishes and as a component in batters for fried foods. Additionally, it serves as a dusting agent for surfaces during baking and can be used to create slurries (cornflour mixed with cold liquid) for thickening gravies and custard-based desserts without introducing flavor.