What is the difference between corn starch and wheat starch?

Corn starch and wheat starch are both types of starch, which are complex carbohydrates found in plants. They are both used as thickening agents in cooking and baking, but they have some key differences.

Corn starch is made from the endosperm of corn kernels, while wheat starch is made from the endosperm of wheat kernels. Corn starch is a finer powder than wheat starch, and it has a higher water-absorbing capacity. This means that corn starch can thicken sauces and soups more effectively than wheat starch.

Wheat starch has a slightly higher protein content than corn starch, which can make it more elastic. This makes wheat starch a better choice for baking bread and other pastries, as it can help to produce a more chewy texture.

Here is a table summarizing the key differences between corn starch and wheat starch:

| Feature | Corn starch | Wheat starch |

|---|---|---|

| Source | Endosperm of corn kernels | Endosperm of wheat kernels |

| Texture | Fine powder | Coarser powder |

| Water-absorbing capacity | Higher | Lower |

| Elasticity | Lower | Higher |

| Best uses | Thickening sauces and soups | Baking bread and other pastries |

Ultimately, the best type of starch to use for a particular recipe will depend on the desired texture and consistency.