| ≥1 piece |
characteristics￡o
????Refined products to the cassava starch or potato starch as raw material, from chemical treatment. White powder, paste lower temperatures, providing a long wire, providing a transparent liquid, viscoelasticity, film forming, and anti-aging.
application range￡o
????Fried instant noodles, instant noodles hot scones, Smoothness Noodle, cornmeal and other flour products.
application results￡o
????1?￠and face after the introduction of the starch as acetyl-hydrophilic, and can be locked more moisture, After the water is full of starch gluten framework, improve dough network gluten structure, so that the dough has better scalability and toughness, to improve the processing properties of dough.
????2?￠cooking stage of starch gelatinization most large-absorbent so that uniformity of water distribution in flour, After high temperature frying escape when water rapidly, causing internal dried noodles porous, can significantly shorten Turn the dough around in the water time.????3?￠the water after re-starch paste, ester bond film so quickly noodles smooth surface texture Smoothness spirit come out, pistachio soup Rehydration of the back without half-cooked.
????4?￠Turn the dough around reducing oil absorption rate, reduce rancidity.