The difference between corn starch and potato starch: transparency, taste and difference in action

In Russian cuisine, potato starch is usually used, but people know little about corn starch. However, the second one appears more and more often in recipes. It is recommended for dietary nutrition and delicious desserts. We suggest you figure out how corn starch differs from potato starch, and is it possible to replace one with the other in baking?

Corn starch

Any starch is a polymer of glucose (polysaccharide). Its most important biological function is to store glucose for the plant so that it can grow and develop. Glucose is found in both sweet grapes and poisonous goldenrod. Plants store it in tubers, roots and seeds. But most of the substance is found in potatoes and grain crops.

Corn starch is used in dietary nutrition; fluffy baked goods, homogeneous creams and sauces are prepared with it. It is something between flour and potato starch.

It does not contain gluten, which can cause allergies. In addition, the carbohydrates in it are slow. The dishes provide long-lasting satiety without causing sudden spikes in blood sugar.

Potato starch

The well-known potato starch is obtained from high-starch potato varieties.It is widely used in the food industry and cooking:

• in the production of sausages, sausages, some types of sausages;
• in the confectionery industry to stabilize creams and desserts;
• in the production of fruit and berry jelly;
• for thickening soups, gravies and sauces.

Advice. To remove the characteristic taste of potato starch, it is recommended to mix it with milk or sour cream.

Note. Modified starch is used on an industrial scale. Components are added to natural raw materials that improve the structure of dishes and promote rapid thickening.

What is the difference between them?

Potato starch and corn starch are often used in cooking in the same dishes. But once you try both options at least once, the difference between them immediately becomes clear:

• Potato starch has a grayish tint, and corn starch is snow-white, like first-grade flour.
• Corn starch is very airy and volatile, while potato starch is more dense.
• Potato starch has a characteristic taste, while corn starch is completely neutral.

Good to know. In cooking, the product is valued for its ability to remove excess moisture. When it is added, baked goods become light and tender, and sauces become thick and nutritious.

Comparison of pros and cons in the table

In the human body, starch is converted back to glucose. It is quickly absorbed, has high nutritional value, in other words, it is a kind of fuel. However, it is not eaten just like that, but is used to prepare nutritious dishes.

Starch absorbs a large amount of liquid, turning into a viscous mass.

We propose to compare the pros and cons of its two types:

Which is better to choose?

Despite the fact that corn starch is better than potato starch in many ways, both have uses in the kitchen.

• Corn starch is better suited for making airy biscuits, delicate sauces, creams and desserts. Baking with it turns out less dry and very airy, sauces acquire a smooth texture, custard has a beautiful, snow-white hue, without any foreign aftertaste.
• Potato is indispensable for making shortcrust pastry and jelly. Unlike corn, it gives jelly more density, and liver - friability.

Reviews

Corn starch is of increasing interest to housewives. Baked goods and sauces turn out truly amazing with it. In the reviews, many share recipes:

• Julia: “I wanted to make strawberry pie from frozen strawberries, but the filling was too runny. I added a heaping tablespoon of cornstarch and the mixture quickly thickened. The filling did not spread either when pouring into the dough or when cutting the pie. At the same time, the taste is belissimo.There is no hint of starch taste. I add it to all baked goods where I use frozen berries.
• Maria: “I recently discovered the perfect charlotte recipe. You just need to mix half and half flour with cornstarch. The apples are distributed evenly over the pie, the dough is tender and airy. Very tasty charlotte, and beautiful. Try it!”
• Valeria: “One day I accidentally bought Haas corn starch in Lenta instead of potato starch. I had to use it. You can find the recipe right on the package. I prepared cream of cheese soup with chicken, garlic sauce and bechamel sauce. It turned out that it is in many ways better than potato - it is more tender, tastier, and gives a very uniform consistency. And the price difference is small. I'll take more."
• Kate: “I like cornstarch in baking. It turns out really airier and more tender than just with flour. But as a thickener it is not very good. It turns out thin. The jelly was especially disappointing. I love it like when I was a child, so much so that I could cut it with a knife.

Is it possible to replace corn starch with potato starch, and vice versa?

Both types of starch act as a thickening agent in dishes. Following simple logic, they should be interchangeable. However, this is not quite true.

Where corn carbohydrate is suitable, it is unlikely to use potato carbohydrate. This can greatly affect both the consistency and taste of the dish.

To make sure of this, boil a small amount of one and the other starch. The potato mixture will remain clear and thicken greatly. Outwardly, it will look like thick glue. When brewed, corn will acquire a milky tint and remain quite liquid. Difference in photo:

In recipes that require precise proportions, substitution can actually ruin the dish.They can be replaced only in simple dishes: jelly, pie filling, etc.

1 tbsp. a spoonful of potato starch is equal to 2 tbsp. spoons of corn.

Questions and answers

Is the method of diluting corn starch different from potato starch?

No. Both are diluted in a small amount of cold water, juice or decoction. Only after this is it added to the main portion of the liquid and slowly brought to a boil.

What can I replace both products with?

In baked goods - baking powder, in sauces, creams and jelly - flour. In some cases, the product is replaced with raw eggs, agar-agar, semolina, and gelatin. The replacement is unequal, so it should be used in extreme cases.

Now you know which starch is better, potato or corn. The first one is more tender, healthier, without any aftertaste. It is ideal for baking and desserts. The second is a strong thickener that best reveals its properties in jelly. But it is also important to remember that introducing any starch into a dish leads to a loss of taste. Its use requires an increase in the amount of sugar, citric acid and spices.