CORNFLOUR Meaning and
Definition
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Cornflour, also known as cornstarch, is a fine, powdery substance derived from the starch of corn kernels. It is typically obtained by isolating and refining the endosperm of corn through a process that involves soaking the kernels in water, grinding them, and then separating the starch granules. Cornflour is predominantly composed of carbohydrates, particularly amylose and amylopectin, and is gluten-free, making it suitable for those with gluten intolerance or celiac disease.
In culinary applications, cornflour is primarily used as a thickening agent in sauces, soups, gravies, and desserts due to its exceptional ability to absorb liquid and form a gel-like texture when heated. When added to hot or warm liquids, the starch granules swell, trapping the liquid and causing the mixture to thicken. It is essential to mix cornflour with a small amount of cold water or another liquid before adding it to hot liquids to prevent the formation of lumps.
Outside the kitchen, cornflour finds uses in various industrial sectors, such as paper manufacturing, textiles, and the production of bioplastics. Its absorbent qualities and binding capabilities make it a valuable component in adhesive formulations and as an anti-caking agent.
To summarize, cornflour is a powdery substance derived from corn starch, primarily used as a thickening agent in culinary applications. Its gluten-free nature, combined with its ability to bind and thicken, makes it a versatile ingredient in various food preparations. Additionally, cornflour has industrial applications due to its absorbent and binding properties.
Common Misspellings for CORNFLOUR
Etymology of CORNFLOUR
The word "cornflour" is derived from the combination of two words: "corn" and "flour".
The term "corn" originally referred to any small hard particles or grains. In Old English, "corn" specifically referred to "grain". in American English, "corn" took on a different meaning, referring to maize. In British English, "corn" continues to be used to refer to grains such as wheat, oats, barley, and rye.
The term "flour" comes from the Old French word "flur" or "flour", which referred to fine powder or ground grain. It ultimately traces back to the Latin word "florem", meaning "flower". This is because when grains were ground, they turned into a fine powder that resembled the appearance of flower petals.
Therefore, "cornflour" originally referred to a fine powder made from any type of grain.
Similar spelling words for CORNFLOUR
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