Application of modified starch in flour products
Research on the application of modified starch in fresh noodles has proven that adding 1% of flour to esterified waxy corn starch or hydroxypropyl corn starch can reduce the degree of starch retrogradation, so that the stored wet noodles still have a softer texture, and The quality and dissolution rate of noodles can be improved. Modified starch is more hydrophilic than wheat starch, easily absorbs water and swells, and can combine with gluten protein and wheat starch to form a uniform and dense network structure. However, excessive addition will have an adverse effect on the dough. In fried instant noodles, the general dosage of potato cross-linked starch acetate or cassava cross-linked starch acetate in flour is 10% to 15%. This can improve the rehydration of the finished noodles and products, making them resistant to soaking without being mushy; It can reduce the strip breakage rate and improve the yield of finished products during production; it can reduce the fuel consumption of fried instant noodles by 2% to 4%.
Application of modified starch in baked goods
Resistant starch has a dietary fiber content of more than 40%, high heat resistance, low water absorption capacity (1 g of starch can only absorb 114 g of water), and small particles. It is suitable for medium-moisture content baked goods and low-moisture content cereals. products and snack foods. This type of starch produces a crispy texture, excellent color and good mouthfeel in waffles, yeast biscuits and cookies. Products such as crackers and rice crackers require starch to have a certain degree of expansion. Pregelatinized starch is a good raw material, which is better than ordinary starch.
Research on the application of modified starch in fresh noodles has proven that adding 1% of flour to esterified waxy corn starch or hydroxypropyl corn starch can reduce the degree of starch retrogradation, so that the stored wet noodles still have a softer texture, and The quality and dissolution rate of noodles can be improved. Modified starch is more hydrophilic than wheat starch, easily absorbs water and swells, and can combine with gluten protein and wheat starch to form a uniform and dense network structure. However, excessive addition will have an adverse effect on the dough. In fried instant noodles, the general dosage of potato cross-linked starch acetate or cassava cross-linked starch acetate in flour is 10% to 15%. This can improve the rehydration of the finished noodles and products, making them resistant to soaking without being mushy; It can reduce the strip breakage rate and improve the yield of finished products during production; it can reduce the fuel consumption of fried instant noodles by 2% to 4%.
Application of modified starch in baked goods
Resistant starch has a dietary fiber content of more than 40%, high heat resistance, low water absorption capacity (1 g of starch can only absorb 114 g of water), and small particles. It is suitable for medium-moisture content baked goods and low-moisture content cereals. products and snack foods. This type of starch produces a crispy texture, excellent color and good mouthfeel in waffles, yeast biscuits and cookies. Products such as crackers and rice crackers require starch to have a certain degree of expansion. Pregelatinized starch is a good raw material, which is better than ordinary starch.