生粉和中筋面粉的区别 事情紧急且重要，帮忙解答！

生粉和中筋面粉在烹饪和食品制作中有着不同的用途和特性，以下是它们最新的区别介绍：

中文：

生粉，通常指的是玉米淀粉或土豆淀粉等纯淀粉类物质，它的主要成分是淀粉，几乎不含蛋白质。生粉在烹饪中常被用作增稠剂、勾芡或挂糊，可以使汤汁变得浓稠，或者让炸制的食物表面更加酥脆。由于生粉不含面筋蛋白，因此它无法形成面团或具有延展性的面点。

中筋面粉，则是我们日常烹饪中最常用的面粉之一，它含有适量的蛋白质和面筋。中筋面粉的蛋白质含量通常在10%-13%之间，这使得它既能够形成足够的面筋来支撑面点的结构，又不会过于筋道影响口感。中筋面粉适用于制作各种面食，如馒头、面条、饺子皮、饼干等。

English:

Cornstarch or potato starch, commonly referred to as \"shengfen\" in Chinese, is a pure starch substance that primarily consists of starch with almost no protein content. In cooking, cornstarch is often used as a thickening agent, for making gravies or coatings, which can thicken soups and make fried foods crispy on the outside. Due to its lack of gluten protein, cornstarch cannot form dough or extensible pastries.

All-purpose flour, on the other hand, is one of the most commonly used flours in daily cooking. It contains a moderate amount of protein and gluten. With a protein content typically ranging from 10% to 13%, all-purpose flour is able to form enough gluten to support the structure of pastries without being overly chewy. It is suitable for making various types of noodles, such as steamed buns, noodles, dumpling wrappers, and cookies.

来源：https://gongdigou.com.cn

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