All starch is insoluble (in water), whether its from corn or from another plant. This is due to the coiled shape of the polymer (chain of molecules) that forms as a result of the glycosidic linkages (bonds between sugar molecules).
Actually, corn has both soluble and insoluble fiber. The shell of the kernel is insoluble, and the meat above the endosperm is soluble. Soluble corn fiber is being used as an additive in processed foods to increase fiber intake in Americans.
Yes, it can be dissolved in water, it is used to thicken stews & gravy.
Not exactly. It becomes somewhat gelatinous.
No, it creates a suspension.
no, corn starch cannot dissolve in water. The grains (particles) that are in the cornstarch are "suspended" in the water and cannot totally dissolve in the water.
Your question is a little vague. Are you using the flour as a thickening agent? If so just dissolve 4-5 teaspoons of cornstarch into cold water and add it slowly to your sauce, stiring constantly until you get the desired thickness. You can always dissolve more into cold water and add as needed. Corn starch is much more effective thickener than flour, so usually much less is needed.
no
They are not identical but many similarities exist.
flour
Only in boiling water.
To dissolve flour you put HOT water and baking soda and leave it for about an hour and a half
No. Flour does not dissolve with water. So they do not form a solution.
Water can be used to dissolve cornstarch, but more details would be needed to know what this particular experiment uses.
Yes. Use cornstarch as a thickening agent rather than flour. You need to dissolve the cornstarch in cold liquid first, then stir into the boiling broth.
no because cornstarch is sweet and flour is sour. I believe you use about half the amount of cornstarch when subsituting for flour.
1 Tablespoon Cornstarch = 2 Tablespoons flour