太白粉
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钛白粉。
太白粉，依照成分可分為豌豆粉、芋粉、木薯粉、馬鈴薯粉，早期民間以豌豆或竹芋（又名葛鬱金）塊根製造的食用澱粉。引進馬鈴薯後，商品化的太白粉的原料才逐漸以馬鈴薯為主，後來因為木薯（樹薯）種植容易，種植成本及生產成本較低廉，故用樹薯粉取代。用途和玉米澱粉相似，可以在烹调中加冷水勾芡，加热後凝结成透明的粘稠狀，使得菜肴的湯汁濃稠有光澤。但和玉米粉不同的是，太白粉勾的冷却後会变稀。台灣的太白粉目前大多數的原料是樹薯，日式太白粉的原料則是馬鈴薯。
新鮮的樹薯塊根含有微量具有毒性之氰酸。在生產和烹煮之後不致對人體產生毒害。
泡粉
為台灣早期社會給小孩吃的一種簡單甜食，將太白粉加糖和冷水攪勻後，用高溫熱水沖開成糊狀後食用。[1]
各類食用澱粉
各類食用澱粉[2][3]
| 原料 |
名稱 |
用途、備註
|
| 小麥 |
麵粉、澄粉（無筋麵粉） |
適合西點麵食製作。
|
| 馬鈴薯 |
太白粉、生粉
|
適合勾芡和醃食物，湯汁放涼後會還水變稀。
|
| 玉米 |
玉米澱粉、玉米粉、粟粉、生粉 |
適合西點製作、勾芡，湯汁放涼後依然濃稠。
|
| 番薯 |
地瓜粉、蕃薯粉
|
顆粒較為粗糙，適合油炸。
|
| 木薯 |
樹薯粉、木薯粉
|
泰國木薯粉有時被當成地瓜粉或太白粉。
|
| 蓮藕 |
蓮藕粉、藕粉
|
製作藕粉羹、蒸藕粉。
|
其他食用粉類
|
| 米 |
純米米粉絲、炊粉
|
台灣大部份的米粉主原料是精製過的玉米澱粉[4]
|
| 紅藻 |
洋菜粉 |
製作果凍
|
海藻類 |
果凍粉 |
製作果凍
|
| 蒟蒻 |
蒟蒻粉 |
製作蒟蒻
|
参考文献
^ 吃在嘴裡 甜在心裡 串起回憶的古早味 作者：何儀琳
^ 地瓜粉、樹薯粉、太白粉 傻傻分不清？ | 料理小知識 | | udn閱讀藝文
^ 地瓜粉、太白粉、玉米粉、洋菜粉、果凍粉、蒟酪粉有什麼不同? @ 我的自由天地 :: 痞客邦 PIXNET ::[來源可靠？]
^ 揭開米粉界沒有說的秘密--9成米粉充斥廉價玉米澱粉 - 上下游News&Market新聞市集
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