MODIFIED STARCH FOR RICE AND FLOUR PRODUCTS
Application: instant noodle, cake, biscuit, dumpling, udon surface
Function and character:
In rice and flour product we mainly use esterifies starch and hydroxypropyl starch for its character of thickening, film formation, stability and pasting properties.
1). Added modified starch fried instant noodle owns crispy structure and lower oil absorption, better product quality and storage stability.
2)It can improve the rehydration, chewing, flexibility and reduce the cooking time of instant noodles.
3). Added in snack the modified starch can reduce the oil absorption and improve the pasta crisp to extend the storage time.
4). As the molding agent and binder in rice noodle production, the modified starch can increase the transparency and the degree of smooth to reduce viscosity and improve taste.
Chemical of analysis:
MESH (PASS 100MESH)
WHITENESS (475nm Blue reflectance)