Flour: Difference between revisions

Potato starch flour is obtained by grinding the [[tubers]] to a pulp and removing the [[Dietary fibre|fibre]] by water washings. The dried product consists chiefly of starch, but also contains some [[protein]]]. Potato flour is used as a thickening agent. When heated to boiling, food to which a suspension of potato flour in water has been added thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for [[wheat]] flour in cooking by Jews during Passover, when grains are not eaten.