The processing characteristics of native starch cannot fully meet the production requirements of all foods, so it is necessary to develop modified starch with excellent properties according to the needs of the product and combined with the structure of the starch to make it suitable for the product.
The properties of modified starch depend on the source of starch (corn, potato, wheat, rice, etc.), processing method (acid hydrolysis or dextrinization, etc.), the ratio or content of amylose and amylopectin.
The range of molecular weight distribution (viscosity or fluidity), the type of derivatives (esterification, etherification, etc.), the nature of substituents (acetyl, hydroxypropyl, etc.), the degree of substitution (DS) or the size of the molar degree of substitution, Various factors such as physical shape (granular, pregelatinized), associated components (proteins, fatty acids, phosphorus compounds) or natural substituents.
That is to say, starch from different sources, adopting different denaturation methods and different degrees of denaturation, can obtain denatured starch products with different properties accordingly.
The properties of modified starch mainly examine the transparency, solubility, swelling ability, freeze-thaw stability, viscosity and stability, acid resistance, shear resistance, adhesion, aging and emulsification of the paste.
(1) Types and characteristics of modified starch
The modified starch used in noodles is generally made of tapioca starch and potato starch.
1. Kind
At present, the types of modified starches used in the production of noodles include degraded starch, acetate starch, composite acetate starch, pregelatinized starch, pregelatinized composite acetate starch and pregelatinized phospholipidized starch, etc. See the starch quality standard for its technical indicators.