Question

what are the two species causing corn flour?​

Answer 1

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• There is a variety of corn products used in baking and cooking. Cornmeal is gluten free and can be ground from either yellow or white corn in different textures from fine to medium and coarse. It has a gritty texture and is not ground as fine as wheat flour.

Answer 2

Answer:

Corn starch, maize starch, or corn flour (British English) is the starch derived from corn (maize) grain.[1] The starch is obtained from the endosperm 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.[2] 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.[3] It has medical uses as well, such as to supply glucose for people with glycogen storage disease.[4]

Corn starch

Food energy

(per 100 g serving)

381 kcal (1595 kJ)

Nutritional value

(per 100 g serving)

Protein

0.3 g

Fat

0.1 g

Carbohydrate

91 g

Cookbook:

Media: Corn starch

Corn starch powder

Corn starch mixed in water

Like many products in dust form, it can be hazardous in large quantities due to its flammability. 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 oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "cornflour slime".[5]

Explanation:

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