What is the most appetizing thing to eat in summer?
There is a slang saying in the north, which is called "the first volt of dumplings, two volts of noodles, and three volts of pancakes and eggs".
Just entered the second volt, and caught up with the great heat, the hottest time of the year is here!
After falling into ambush, the real summer has just begun. Are the air conditioners turned on day and night non-stop?
In the midst of the heat, people tend to lose their appetite, feel fatigued, and suffer from heat stroke if they don't pay attention. This is what the people mean by "bitter summer". There are many food customs in various places in the "dog days", which are quite particular.
During the dog days, people have a bad appetite and can't eat anything, and dumplings are the food that appetizers and gluttony are the traditional Chinese customs.

Today I specially introduce the application of modified starch in dumplings
(1) This series of modified starches can enhance the clumping properties of dumpling and steamed dumpling fillings, make the filling materials more tightly bonded, and greatly improve the integrity and elasticity of the fillings;
(2) Simultaneously reduce the occurrence of separation of dumpling and steamed dumpling filling;

Application characteristics of modified starch in dumplings or wonton wrappers
(1) The gelatinization temperature is low to avoid the occurrence of raw dumplings;
(2) The higher thermal viscosity makes the surface starch of dumplings have better adhesion and reduces the loss of surface starch;
(3) The lower cold viscosity can reduce the surface viscosity of dumpling wrappers after they are taken out of the pan to cool down, reducing the sticking phenomenon on the surface of dumplings;
(4) Good film-forming properties can form a dense film structure on the surface of dumpling wrappers to prevent the loss of surface starch and make it have a smooth taste.

Application characteristics of modified starch in dumplings or wonton wrappers
(1) The gelatinization temperature is low to avoid the occurrence of raw dumplings;
(2) The higher thermal viscosity makes the surface starch of dumplings have better adhesion and reduces the loss of surface starch;
(3) The lower cold viscosity can reduce the surface viscosity of dumpling wrappers after they are taken out of the pan to cool down, reducing the sticking phenomenon on the surface of dumplings;
(4) Good film-forming properties can form a dense film structure on the surface of dumpling wrappers to prevent the loss of surface starch and make it have a smooth taste.