The Difference Between Starch and Flour Is Getting Blurry

The unstoppable increase in wheat flour price is making our bread less and less affordable. The source of flour, the wheat, never grow well on our agricultural lands. We have to import it from other countries. It make us more helpless in controlling over the price of our local bread. The solution is, of course, finding local flour alternatives. We Filipinos are good at it.

We have already invented numerous type of flour. Perhaps anything we dried and converted to minute particles are connected with the term flour. Ube flour, corn four, potato flour, camote flour and so on and so forth.  However, such products are also being called as starch and powder by different manufacturers.

Corn starch is called such because the source material is rich in starch. The powder from wheat grain is also rich in starch but it was named as flour instead of starch. Have you ever wonder what separates flour from starch?

Flour has gluten. The protein is responsible for the elastic property of dough. It holds the air produced by yeasts and or baking powder, making the bread rise. The starch on the other has no gluten. It can be kneaded but no elasticity can be achieved. It can be added with yeast and or baking powder but will never hold any bubbles.

Starch can be added to flour to some extent without jeopardizing much of its elasticity. So the bread with added ube powder is called ube bread and the ube powder is called ube flour instead.

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Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Nestle Nesvita Cerial Milk Drink

My regular cereal drink in absence of oatmeal of oatmeal is Energen. Why? Energen is available in my auntie’s sari-sari store. The cost is only six pesos per sachet. The chocolate and vanilla flavors are sweet and creamy. However, my aunt never like the vanilla cause it is too sweet.
My taste buds has limitations. I am looking for a variety form time to time. In need to drive to town plaza just to buy other brands.
I already tried the Vitaquaker 3-in-1 cereal drink. The taste is good but it lacks sweetness and creaminess. Calorie conscious  individuals may choose this as option.
This is time, I got the Nestle Nesvita Cerial Milk drink. The name sounds like Vitaquaker. This one is a source of calcium, vitamins (A, C, B1, B2, B6) and 1.9 grams fibers per serving. This was imprinted on front label as marketing edge maybe.
nestiva
Nesvita is not sweet but its not a problem. The very creamy taste is enough for you to like it. This cereal drink is different form others, I can feel the small bits of crunchy oats. Also good for people avoiding too much calories.
The ingredient list:  Too many for me!
sugar
skimmed milk powder
whole wheat flour
soya flour
vegetable fat (contain one or more : palm olein, palm oil, coconut oil, corn oil and soya oil)
rice
inulin
sweet buttermilk
calcium phosphate
rice flour
malt extract
corn
guar gum
iodized salt
calcium carbonate
soya lecithin
potassium phosphate
potassium caseinate
sodium citrate
vanillin
vitamins
ferrous fumarate
zinc sulphate
biotin
potassium iodide
folic acid
Why do they have to add such a wide array of ingredients? And, It is not made from oats, it is made from wheat. The crunchy pieces are wheat. Some ingredients are added as nutrients fortification and some are as preservatives.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.