Side-by-Side Comparison
Flours & Starches
Arrowroot Powder (Starch) vs. Bread Flour (High Gluten)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
Arrowroot Powder (Starch)
Bread Flour (High Gluten)
Arrowroot powder is refined starch extracted from the rhizomes of Maranta arundinacea. Per 100g, it provides 357 kcal, 88.2g carbohydrates (3.4g fiber), 0.3g protein, and 0.1g fat, thickening acidic liquids without cloudiness.
Bread flour is milled from hard red spring wheat. Per 100g, it provides 366 kcal, 73.2g carbohydrates (2.4g fiber), 12.7g protein (12.5–14.0% gluten potential), and 1.26g fat with superior dough extensibility and gas retention.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
357 kcal | 366 kcal |
|
Protein / Gluten Potential
|
0.30 (Pure Starch) g | 12.7 (12.5–14.0%) g |
|
Carbohydrates
|
88.2 g | 73.2 g |
|
Dietary Fiber
|
3.4 g | 2.4 g |
|
Total Fat
|
0.10 g | 1.26 g |
|
Ash Content
|
0.30 % | 0.50 – 0.55 % |
|
Starch Gelatinization Temp
|
65 – 70 °C (149–158°F) | 60 – 65 °C |
|
Gluten Status
|
Naturally Gluten-Free | Contains High Gluten |
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