Application of Sino-Thai Starch in Cooking Pastry Products Series

The modified starch is hydroxypropyl distarch phosphate which is etherified, cross-linked and denatured by using tapioca starch as a raw material.


Features

(1) The product is delicate, with good whiteness, high viscosity and stable viscosity, which makes the product easy to form and operate.

(2) The paste is transparent and shiny, which can effectively improve the gloss of the product and improve the grade of the product.

(3) The paste of the product is short, not chewy, and the taste is smooth, which effectively improves the taste of the product.

(4) Q has good elasticity, strong water retention and high water absorption, which can significantly improve the anti-aging performance of products, extend the shelf life of products, and effectively control the water activity of products.

(5) Good frost resistance and good freeze-thaw stability. After thawing, the product will not drip water or age, and the taste and tissue will remain fresh after cooking.



Product function

Water retention, anti-aging, non-sticky, soft, high temperature resistance, frost resistance and cold storage.



Instructions

The addition amount is 3-8%, and the addition amount can be adjusted according to different formulations.