Corn flour

Corn is consumed as human food in many forms. In its harvested wet form, it is consumed as a vegetable. Majority of corn consumed as human food has undergone milling.

Corn flour is probably the most used starch source. It is basically cornmeal processed to its finest texture.

Its advantage over the flour of other cereals is its moderate peak viscosity and greater stability on gelatinization.

Corn flour gives less clear, more opaque gel and is used for sweet and savory sauces. If the thickened liquid is left to cool, it will set and form a gel.

The properties of corn flour provide the basis for the successful design of traditional sauce- making process based of corn flour. Corn flour will thicken a sauce without affecting the flavor.
Corn flour