Picture of gelatin 1. Picture of gelatin 2. All starches gelatinize. But starches differ in their ability to thicken. Cornstarch thickens 2X more than flour.
Cornstarch forms a hard, brittle gel.
Potato or waxy starches don't gel. Picture of non gel. D. Starches Look Different After Cooking Cornstarch is more transparent and shiny than flour. Picture of Cornstarch. Different Temperatures Tuber starches don't need as high a temperature as ceral starches.