问：
淀粉面粉，淀粉等，最终有多种面粉？有什么区别和作用？

答：
淀粉木薯淀粉。一般是指从小麦面粉精，淘汰的小麦皮（即麦麸，麦麸，也称为）后面粉休息。根据他们的精度可分为若干层次，第二个受访者进行了详细描述。各种各样的种子可以磨成粉，如：米粉米粉，豆类和磨成的一个名为豆粕粉，玉米粉被称为玉米面粉等。
淀粉是各类种子，加水后，并考虑向地面贴渣，然后沉淀，烘干，然后加工粉末。淀粉可以加工成粉条，以及其他各种食品，日常料理，少用粉是一种淀粉样。淀粉许多原料加工业。

答：
了吃，有热。

答：
也木薯淀粉面粉淀粉
类型的已知

的性能和用途分为：面粉（如面包，面粉，饺子粉，饼干粉），通用磨坊（如标准粉，富强粉），强化面粉（如钙面粉，富铁面粉，“7 +1”强化面粉等）。

按精度分为：一个特殊的{yl}的面粉，一个特殊的二等面粉，标准面粉，普通面粉。
的面筋强度
分为：高筋面粉，通用面粉和蛋糕粉。

淀粉提取主要通过湿处理：许多不同的变性淀粉，类型，如氧化淀粉，淀粉凝胶，酸变性淀粉，支联淀粉，磷酸酯淀粉，变性在这些不太自然淀粉的物理和化学性质淀粉已非常不同，如粘度，流动性，粘度，水溶性等，以及各种应用的结果值在社会各阶层，如食品工业，纺织，造纸，医疗，包装等领域，已值得重视和发展潜力;xx淀粉作进一步处理也可以葡萄糖浆，高果糖玉米糖浆，麦芽糊精等产品

Starch flour, starch, etc. in the end there are many kinds of flour? What are the differences and usefulness?

Question:
starch flour, starch, etc. in the end there are many kinds of flour? What are the differences and usefulness?

Answer:
starch is tapioca starch. Generally refers to wheat flour milled from wheat, and weed out the wheat skin (ie, wheat bran, wheat bran, also known as) after the rest of the flour. According to their accuracy can be divided into a number of levels, the second respondents have been described in detail. A variety of seeds can be ground into a powder, such as: rice flour rice noodles; beans and ground into a powder known as the soybean meal; corn flour is called corn flour, and so on.
the starch is a variety of seeds, add water later, and ground into a paste to the dregs, and then precipitation, drying and then processed powder. Starch can be processed into starch noodles, and other various foods, daily cooking use less powder is a kind of starch. Starch of many raw materials processing industry.

Answer:
gave to eat, there is heat.

Answer:
also known as tapioca starch flour starch
types of

by the performance and use are divided into: flour (such as bread, flour, dumpling flour, biscuits powder), General Mills (such as the standard powder, rich and strong powder), fortified flour (such as by calcium flour, iron-rich flour, “7 +1″ fortified flour, etc.).

according to accuracy is divided into: a special first-class flour, a special second-class flour, the standard flour, ordinary flour.

by gluten strength is divided into: high gluten flour, all-purpose flour and cake flour.

extraction of starch mainly through wet processing: many different types of modified starch, such as oxidized starch, starch gel, acid modified starch, sticks linked starch, phosphate starch, modified starch in the physical and chemical properties of these less natural starch has very different, such as viscosity, fluidity, viscosity, water solubility, etc., and the resulting value of a variety of applications, in all walks of life, such as food industry, textile, paper, medical, packaging and other fields has worthy of attention and the potential to be developed; natural starch for further processing can also get glucose syrup, high fructose corn syrup, malt dextrin and other products
05-11-21