Foster Clark’s Corn Flour (ভুট্টার আটা)
- Corn Flour
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Corn Flour (ভুট্টার আটা), maize starch, or corn flour (British English) is the starch derived from corn maize grain. The starch is obtained from the spender of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease.
Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as cobble while adding oil transforms corn starch into an electromagnetically (ER) fluid. The concept can be explained through the mixture termed “cornflour slime”
Although mostly used for cooking and as a household item, corn starch is used for many purposes in several industries, ranging from its use as a chemical additive for certain products, to medical therapy for certain illnesses.Corn starch is used as a thickening agent in liquid-based foods soup, sauces, gravies, custard, usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent, rather than opaque mixture. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid Starch generalization. It is usually included as an anticaking agent in powdered sugar icing or confectioner’s sugar.
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