Starch modifier

Main Ingredients and Appearance: White or light yellow powder, the appearance of dry, fine, good fluidity. Mainly by a variety of natural food colloids, enzyme and emulsifier, natural non-toxic, and have good nutritional value. Function and Use: After the latest scientific research and development, through the use of proven effective in enhancing inter-protein molecule pasta internal network structure, significantly improve the toughness of products, flexibility and muscle strength and prolong the stability of flour products. Mainly used for pasta, noodles, dumpling skin, wonton skin, cold noodle, vermicelli, noodles and other flour products production. Effect: 1, enhanced resistance to mechanical stirring flour ability and resistance to shear force, so that the flour water absorption faster, more uniform, finished forming effect, smooth surface. 2, increased dough extensibility, easy to pull off easily. 3, to improve dough stability time, play a strong role 筯. 4, dumplings, noodles, vermicelli finished look shiny. Slightly into transparent. 5, easy to cook soup mix, Naizhu significantly enhanced, no hard boiled heart phenomenon. 6, Naizhu, do not mix soup, constantly stripe, chewiness smooth texture and a bite. 7, increasing the operability of the dough, the dough increased standing time, increase the brightness of the finished product. 8, the product also for restaurants, home-made frozen products. Add Method: 1, take the product directly into the 0.1% to 0.3% and the surface plane of the mixing can (by flour basis). 2, and modified starch synergies with better results, add starch and surface water may be appropriate to increase 1 to 2%. Shelf life: eighteen months