Side-by-Side Comparison
Flours & Starches
All-Purpose Wheat Flour vs. Cornstarch (Pure Maize Starch)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
All-Purpose Wheat Flour
Cornstarch (Pure Maize Starch)
All-purpose wheat flour is milled from a blend of hard and soft wheat endosperm. Per 100g, it provides 364 kcal, 76.3g carbohydrates (2.7g fiber), 10.3g protein (10–11.5% gluten potential), and 0.98g fat with an ash content of ~0.50%.
Cornstarch is pure refined endosperm starch from corn (Zea mays). Per 100g, it provides 381 kcal, 91.3g carbohydrates (0.9g fiber), 0.26g protein, and 0.05g fat, gelatinizing into a translucent gloss at 62°C–72°C.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
364 kcal | 381 kcal |
|
Protein / Gluten Potential
|
10.3 (10–11.5%) g | 0.26 (Pure Starch) g |
|
Carbohydrates
|
76.3 g | 91.3 g |
|
Dietary Fiber
|
2.7 g | 0.9 g |
|
Total Fat
|
0.98 g | 0.05 g |
|
Ash Content
|
0.48 – 0.55 % | 0.09 % |
|
Starch Gelatinization Temp
|
60 – 65 °C | 62 – 72 °C (144–162°F) |
|
Gluten Status
|
Contains Gluten (Gliadin/Glutenin) | Naturally Gluten-Free |
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