of cornflour
Cornflour is primarily carbohydrate (starch) with minimal protein, fat, or fiber. It is typically enriched with B vitamins in some markets but provides limited nutritional density compared to whole grain alternatives.
About
Cornflour (also called corn starch or cornstarch) is a fine, powdery starch extracted from the endosperm of corn kernels (Zea mays). The starch is isolated through wet-milling, in which corn kernels are soaked, ground, and processed to separate the starchy component from other kernel parts. Cornflour is virtually tasteless and nearly white, with a smooth, powdery texture that dissolves readily in liquids.
The ingredient is composed almost entirely of amylose and amylopectin starches, which give it distinct thickening and binding properties. It gelatinizes at approximately 62–72°C (144–162°F), making it particularly useful for creating clear sauces and glossy finishes.
Culinary Uses
Cornflour serves primarily as a thickening agent in sauces, gravies, puddings, and custards, where its neutral flavor allows other ingredients to shine. It is essential in Asian cuisines, particularly Chinese cooking, where it is used to create silky sauce consistencies and to coat proteins before stir-frying. Cornflour also functions as a binder in batters, a dusting agent for pastries, and a key ingredient in cornstarch slurries. In baking, small quantities are often combined with wheat flour to reduce gluten development and create tender cakes and pastries. It is also used to thicken fruit fillings, puddings, and dessert preparations.