On the basis of the inherent characteristics of natural starch, use physical, chemical or enzymatic treatment to introduce new functional groups on starch molecules or change the size of starch molecules and the properties of starch granules, thereby changing the natural characteristics of starch and making it more suitable. According to the requirements of certain applications, this kind of starch that has undergone secondary processing and changed its properties is collectively called modified starch.
Modified starch has a wide range of applications, but the food industry is its main application field. Let's take a look at the application of modified starch in rice and flour products in the food industry.
First, in pasta snacks, it can reduce oil absorption, improve the crispness of pasta, and prolong the storage time of products;
Second, in instant noodles, it can improve the chewiness, rehydration and elasticity of noodles, and reduce the cooking time;
Third, in fried instant noodles, it has a crisp structure and low oil absorption, and the product quality and storage stability are better;
Fourth, in the production of rice noodles, as a tissue forming agent and a binder, it can increase the smoothness and transparency of the product, reduce stickiness, and improve the taste.