Modified starch for bread

product introduction

Hydroxypropyl Distarch Phosphate is a white powder, odorless, tasteless, soluble in water, insoluble in organic solvents. It has properties such as salt resistance, acid resistance, high temperature resistance and shear stability, and its transparency is also significantly higher than that of native starch.

product performance

(1) After gelatinization, it forms a white and smooth short paste with good gloss and a delicate creamy taste;

(2) Good water retention performance and high film strength;

(3) The paste liquid can resist strong processing (such as: high temperature, long-time heating, strong acid and strong shear force, etc.), has higher viscosity stability, low temperature storage and freeze-thaw stability;

(4) It has good aging resistance, and it will not separate water and separate when stored at low temperature for a long time.



Product Usage
Pastry food such as cake and bread flour can provide good viscosity to batter, improve pore structure and volume, and make the finished product have special moist characteristics. The high shear resistance makes the product have good processing performance and water retention, avoids shrinkage and deformation of the product after baking, and prolongs the shelf life of the product.



Instructions
Mix with low-gluten flour or high-gluten flour, the recommended amount is 10-15%