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Product Details Company Profile

This series of products with low gelatinization temperature has good emulsifying property and forming function, can greatly improve the aging degree of products, can play a skeleton role in flour products,

make the products have good rehydration, soft flour quality, no cornstarch taste; Good film-forming, enhance the product Q; Provide smooth, chewy taste, slow down the change of taste and structure during storage, improve cooking resistance, reduce the rate of broken bars and shorten cooking time,

Product characteristics

The whiteness of the product is higher, and after meeting water, whiteness can be enhanced;

Good hydrophilic, water retention, anti-aging performance, good film forming;

The introduction of cross--linking or acetyl groups in starch enhances flour preparation

Q sense and strength sense of the product;

The starch gelatinization temperature after denaturation is low, greatly reducing the surface

Gelatinization time of the product;

'Can form a layer of protective film on the surface of flour products to reduce the dissolution

Things, not muddy soup.

modified starch for flour products

【modified starch for flour products】