Starch and flour are both derived from grains, but they have some important differences.
Starch is a carbohydrate that is extracted from grains, such as corn, wheat, and potatoes. It is a white, tasteless and odorless powder that is often used as a thickening agent in cooking and baking. Starch has a higher concentration of carbohydrates and lower concentration of protein, fat, and fiber than flour.
Starch is produced by extracting the starch grains from the plant. This involves washing the plant material to remove any impurities and then grinding it into a fine powder. The powder is then mixed with water to create a slurry, which is then filtered to remove any remaining impurities. The resulting starch is then dried and packaged for use.
Flour, on the other hand, is produced by grinding the entire grain, including the starch, into a fine powder. The grain is first cleaned to remove any impurities, and then it is ground using a mill. The resulting flour contains not only starch but also other components of the grain, such as protein, fiber, and vitamins.
Flour can be used as a main ingredient in baked goods and other food products. It contains a mixture of carbohydrates, protein, fat, and fiber.
The main difference between the two is that starch is a more refined product, consisting mainly of carbohydrates, while flour is a more whole grain product, with a balance of carbohydrates, protein, fat, and fiber. Additionally, starch is often used as a thickening agent, while flour is used as a main ingredient in many recipes.