What is Konjac flour?
konjac flour is powder, processed form of root of Konjac plant, which comes from several areas in Asia; The flour has a look similar to standard white flour or corn starch. One of the most common uses for Konjac flour is the thickening agent, because the flour consists of almost completely of water -soluble fiber that can be easily digested and contains no glu or sugars, unlike other thickening substances. Further use for flour is like helping weight loss; When ingesting as a liquid, the fiber expands in the stomach and provides a full feeling. In Japan, Konjac flour is combined with a coagulant to produce a food product known as konnyak , which can be eaten as gelatin noodles or turns into candies. When used as thickeners or ingredients in gelatin, conjac flour tends to gel much faster than traditional thickeners and is up to 10 times more efficient than similar components such as corn starch.
The Product.ion Konjac flour I will includeIt is grinding the root of the Konjac plant, which is a corm, to powder. This powder is then processed by common milling techniques for flour production. Nutrition is made mainly of water -soluble fiber and does not contain any animal products, gluten or sugars in its raw form. This has led to the use of a product in foods that are placed on the market to those who followed vegan food and people who have intolerance or allergy to glu and carbohydrates.
As a thickening agent, conjac flour is used in a way that is very similar to corn starch. The flour must first be combined with a cold liquid to form a conjac porridge, which can be more integrated into a hot liquid, so that it evenly thickens without creating large clusters. This is because the flour dissolves in any liquid, it only becomes thickened only when the heat is applied. Although KonjacIt is a very powerful thickener, it also tends to lead to a thickened structure that differs from the texture achieved by traditional ingredients, producing moist and gelatin mixture rather than simply a stronger mixture.
In Japan, conjac flour is often mixed with Limewater and produces a strong jelly similar to a substance known as Konnyak. It can be created into blocks that are then cut into noodles that are cooked and served in soups or other meals. Konnyaku can also be mixed with other ingredients to produce sweets and sweets similar to jelly.