The Application of Sino-Thai Starch in Fresh Noodles

Product performance
(1) Provide a smooth and glutinous taste;
(2) Improve cooking and reduce the break rate;
(3) Short the cooking time, reduce the dissolved object, not muddy soup;
(4) Improve the gloss of the surface of the noodles;
(5) Water retention, good anti -aging, and keep the noodles taste quality for a long time;
(6) Good freezing stability, solving the problem of changing taste after frozen noodle noodles and frozen storage.

Recommended amount:   5-20% of flour