Action performance

(1) Strong bonding ability, good water retention, good stability, improve the shrinkage of dumplings and reduce the loss of soup; (2) Low gelatinization temperature, strong water absorption capacity, good film-forming performance, absorb more water, Improve the brightness and fineness of the surface of glutinous rice balls, providing a smooth and chewy taste;
(3) High whiteness and low ash content, which can safely improve the color of flour and make the finished dumplings have higher whiteness;
(4) Strong water absorption, which can increase the water absorption of flour during the kneading process, make the dough extensible and tough, and improve the quality and processing performance of the dough;
(5) Make the skin of the dumplings bright and delicate after cooking, with a certain degree of transparency; the entrance is smooth and delicate, with sufficient elasticity and bite;
(6) Better film-forming and water-retaining properties make the dumpling surface less starch loss during cooking, and the soup is not muddy;
(7) After gelatinization, a transparent and smooth short paste is formed, with good gloss and a delicate creamy taste;
(8) Good water retention performance and improved membrane strength;
(9) The paste liquid can resist strong processing (such as: high temperature, long-term heating, strong acid and strong shear force, etc.), has higher viscosity stability, low temperature storage and freeze-thaw stability;
(10) It has good aging resistance, and it will not separate water and separate when stored at low temperature for a long time.

Dosage
Mix the modified starch and glutinous rice flour evenly, and then use cold water (water at room temperature) to adjust the powder.
The recommended dosage is 5-10% of the total amount of glutinous rice flour.