fine cornflour
Cornflour is predominantly carbohydrate-based with minimal protein, fat, and fiber. It is typically enriched with B vitamins and iron in many commercial products, though it lacks the nutritional density of whole-grain flours.
About
Fine cornflour (cornstarch) is a refined carbohydrate powder derived from the endosperm of corn kernels (Zea mays). Produced through wet-milling processes that separate the starch from the kernel's protein, fat, and fiber components, cornflour is processed into an extremely fine, smooth powder that ranges from white to pale yellow depending on the corn variety used.
The powder is virtually flavorless and odorless, with a silky texture that feels distinctly different from granular flours. It contains approximately 88% starch and minimal protein (typically less than 1%), making it distinct from cornmeal, which retains more of the corn kernel's structure and nutritional components.
Culinary Uses
Fine cornflour functions primarily as a thickening agent in sauces, gravies, soups, and custards due to its high starch content. When heated with liquid, cornflour gelatinizes to create a glossy, smooth consistency without leaving perceptible grains. It is essential in Asian cuisines, particularly Chinese cooking, where it thickens stir-fry sauces and is used in batters for deep-frying. Western baking employs cornflour in cakes, cookies, and shortbread to reduce gluten development and create tender crumbs. Additionally, it serves as a dusting agent for surfaces during pastry work and can replace a portion of wheat flour in baked goods for texture variation.