Wheat flour modified starch for rice-flour products udon noodle

Product Description

Wheat starch is a white powder extracted from wheat endosperm. It is a natural polysaccharide compound, mainly composed of glucose molecules.

Wheat starch can be divided into two types: sorghum starch and COFCO starch. Sorghum starch is extracted from wheat endosperm and has high stability and viscosity, which is suitable for food processing and industrial applications requiring high stability and viscosity. COFCO starch is extracted from wheat endosperm and germ. It has low stability and viscosity, and is suitable for some applications requiring low viscosity and low stability.

Product Features

The gelatinization temperature is low, so that the flour products can be gelatinized at a relatively low temperature
Good thermal viscosity and adhesion, reducing noodle breakage and muddy soup
Improve rehydration and shorten cooking or brewing time of noodle products
Increase the toughness and elasticity of noodle products, making the taste smooth and firm
Strong water absorption capacity, which is beneficial to the follow-up process and cost control
Anti-aging, good anti-freeze performance, effectively prolonging the shelf life of noodle products

Applicable Products

Suitable for instant noodles, dried noodles, wet noodles, rice noodles, udon noodles, Japanese ramen, rice noodles, quick-frozen dumplings, rice balls, etc.

Product Application

Wheat starch has a wide range of applications in the food processing industry, such as making bread, biscuits, cakes, noodles and so on. It is also used as a stabilizer and thickener for condiments, pastes, candy and frozen foods. Wheat starch is also widely used in medicine, cosmetics, textiles and other fields, such as manufacturing capsules, tablets, cosmetics, clothing linings, etc.