Brilio.net - Who doesn't know tapioca flour and starch? These two ingredients often appear in various cooking recipes , especially in Indonesia. Although both are often considered the same, there are actually some quite significant differences between tapioca flour and starch.
In this article, we will discuss the differences between the two in a relaxed and easy-to-understand manner. So, get ready to increase your culinary knowledge!
Tapioca flour and starch both come from tubers, but the manufacturing process and characteristics can be different. Tapioca flour is usually produced from cassava, while starch can come from a variety of sources, including corn, potatoes, or even cassava itself. While both have similar textures and are often used as thickening agents, there are a few things that make them unique.
Now, before we get into the details of the differences between tapioca flour and starch, let's take a closer look at what tapioca flour and starch are, and how to use them in everyday cooking. By understanding these differences, you can be wiser in choosing the right ingredients for the recipes you want to try. Let's get started!
Tapioca flour is a material produced from the extraction of cassava starch. The manufacturing process involves peeling, washing, and grinding cassava, then the resulting starch is dried into flour. This flour has a smooth texture and a clean white color. One of the advantages of tapioca flour is its ability to provide a chewy texture to food, so it is often used in making cakes, pempek, and various types of snacks.
Tapioca flour is also known as a good thickening agent. When cooked, it absorbs water and forms a gel, making it perfect for making sauces, soups, or puddings. Additionally, tapioca flour is gluten-free, making it a good choice for those with gluten intolerances.
What is Starch?On the other hand, starch is a more general term and can refer to various types of starch produced from tubers. Starch is often produced from corn, potato, or cassava. Although the term "starch" is often used to refer to starch from cassava, in a broader context, starch can mean starch from other sources.
Cornstarch also has the ability to act as a thickener, but its characteristics can vary depending on the source. For example, cornstarch is usually finer and produces a more transparent result when cooked, while potato starch tends to produce a thicker texture.
Key Differences between Tapioca Flour and StarchSource of Ingredients : Tapioca flour specifically comes from cassava, while starch can come from various sources such as corn, potatoes, or cassava.
Texture and Color : Tapioca flour has a very fine texture and a pure white color. Starch, depending on the source, can vary in texture and color.
Thickening Ability : Both have the ability to act as thickeners, but tapioca flour tends to give a chewy texture, while corn or potato starch can give a thicker or more transparent result.
Use in Cooking : Tapioca flour is often used in making cakes, pempek, and other snacks, while starch is more commonly used in various types of cooking as a thickener.
Gluten Content : Tapioca flour is gluten-free, while starch is also generally gluten-free, but you need to pay attention to the source.
When you cook, it is important to choose the right ingredients according to the needs of the recipe. If you want to make chewy foods, such as pempek or certain cakes, tapioca flour is the right choice. However, if you need a thickening agent for soups or sauces, starch can be a good alternative, especially if you use corn starch for a more transparent result.
So, although tapioca flour and starch are often considered the same, they have quite significant differences. Understanding these differences will help you choose the right ingredients for each recipe you want to try. Have fun creating in the kitchen, and hopefully this article will be useful in increasing your culinary knowledge!
(brl/tis)
