cornflour, is the starch of the corn (maize) grain. It is different from maize flour or makkai ka atta. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. Cornstarch or cornflour is commonly used as a thickening agent in soups and liquids. As the starch is heated by the liquid, the molecule chains unravel, allowing them to collide with other starch chains to form a mesh - thus slowing the movement of water molecules. This results in thickening of the liquid, be it soup, stock or other culinary liquids. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.