Wheat starch, cornstarch, and tapioca starch are three different types of starches derived from various plant sources. While they all serve as thickeners and are used in baking and cooking, there are some differences between them.
- Wheat Starch:
- Source: Wheat starch is derived from wheat flour. It is obtained by separating the starch granules from the wheat flour's protein and other components.
- Properties: Wheat starch is a fine, white powder that is relatively neutral in flavor and color. It has good thickening capabilities and creates a smooth texture when used in recipes.
- Uses: Wheat starch is commonly used in Asian cuisine, especially in making desserts, sauces, and soups. It is also used in some bakery products for texture improvement.
- Cornstarch (Cornflour in the UK):
- Source: Cornstarch is made from the endosperm of corn kernels.
- Properties: Cornstarch is a fine, white powder with a neutral taste and high thickening power. It becomes clear when heated, making it suitable for thickening clear liquids without adding cloudiness.
- Uses: Cornstarch is widely used as a thickener in various dishes, including soups, sauces, gravies, and fruit pie fillings. It is also commonly used in baking to lighten the texture of cakes and cookies.
- Tapioca Starch (Tapioca Flour):
- Source: Tapioca starch is derived from the cassava root, a tropical plant.
- Properties: Tapioca starch is a slightly coarser, white powder with a neutral taste and strong thickening properties. It has a unique chewy and gummy texture when used in certain recipes.
- Uses: Tapioca starch is popular in gluten-free baking as it provides structure and elasticity to gluten-free bread, cakes, and cookies. It is also used in puddings and bubble tea for its characteristic chewy texture.
Regarding substituting wheat starch for cornstarch or tapioca starch in baking, it's essential to consider the characteristics of each starch. While wheat starch can be used as a thickener, its properties may not be exactly the same as cornstarch or tapioca starch.
In cakes and other bakery products, cornstarch and tapioca starch are often used to create a tender and delicate texture. Wheat starch could potentially be used as a substitute, but the result might be slightly different in terms of texture and mouthfeel. If you choose to use wheat starch, it's advisable to do a small test batch first to ensure the desired outcome. In general, if you don't have cornstarch or tapioca starch on hand, wheat starch can work as a thickener, but the specific characteristics of the final product may vary slightly.