The Application of Sino-Thai Starch in Quick-Frozen Dumplings
Product performance
(1) Strong bonding ability, good water retention, good stability, improve the shrinkability of dumplings, reduce the loss of soup;
(2) Low gelatinization temperature, strong water absorption ability, good membrane performance, absorb more water, improve the brightness and delicateness of the surface of the dumplings, and provide smooth and glutinous taste;
(3) High whiteness and low ash content,it can safely improve the color of the flour, so that the whiteness of the finished dumplings is higher;
(4) Strong water absorption, which can increase the amount of flour absorption during kneading dough, so that the dough has ductility and toughness, and improves the quality and processing performance of the dough;
(5) After cooking the dumplings, the epidermis is bright and delicate, and has a certain degree of transparency; the taste is smooth,delicate, elastic and chewy;
(6) Better film forming and water retention make the surface starch of the dumplings loss less water, not muddy soup;
(7) Become transparent and smooth short paste after gelatinization, good glossiness, and delicate cream -shaped taste ;
(8) Good water preservation performance, improve the membrane strength;
(9) The paste liquid can resist the strong processing process (such as: high temperature, long -term heating, strong acid, strong shear force, etc.), which has higher viscosity stability, low temperature storage and high freeze-thaw stability;
(10) Good anti -aging, and water stratification will not be analyzed at low temperature for a long time.
Dosage
Mix the Sino-Thai starch and glutinous rice flour and then add cold water (room temperature water) to stir the powder.
The recommended amount is 5 to 10 % of the total amount of glutinous rice flour.