In order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatment is used 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 (such as: gelatinization temperature , thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming properties, transparency, etc.), making it more suitable for certain application requirements, this kind of starch that has undergone secondary processing and changed properties is collectively referred to as denaturation starch.

This kind of Sino-Thai modified starch has some special physical and chemical properties, which can make the food have better performance when it is processed or eaten after being added to the food formula. The good thickening, film-forming, stability and gelatinization properties of Sino-Thai modified starch are mainly used in rice noodle products. Mainly used modified starches are esterified starch and hydroxypropyl starch.

Functional properties of Sino-Thai modified starch in rice noodle products:

Provides a smooth and chewy taste;

· Anti-bubble, slow down the change of taste during eating;

· Improve durability and reduce breakage rate;

· The gelatinization temperature is low, the cooking time is shortened, the dissolved matter is reduced, and the soup is not muddy;

· Good freeze-thaw stability to ensure the quality of quick-frozen cooked noodles during storage.

【Recommendations】

1. Fried instant noodles added with Sino-Thai modified starch have a crisp structure and low oil absorption, and the product quality and storage stability are better.

2. Adding Sino-Thai modified starch to instant noodles can improve the rehydration, chewiness and elasticity of noodles and reduce cooking time.

3. Adding Sino-Thai modified starch to pasta snacks can reduce oil absorption, improve the crispness of pasta and prolong the storage time of products.