Enzymatic Modified Starch

Improve the structure of the dough and increase the viscoelasticity of the dough

Starch and modified starch granules have a certain cohesive force, which can bind various ingredients and various additives in flour together to form a fine-tissue dough structure, thus improving the viscoelasticity of the dough.

The viscoelasticity of dough is related to the taste of instant noodles and dried noodles, especially the bite and smoothness. At the same time, due to the strong cohesive force, the starch particles and other components in the flour are not easily scattered in the soup, and the soup will not be muddy, making the soup clear.

Different types of chemically modified starch play different roles in the texture and quality of dough and noodles. An appropriate amount of modified starch is beneficial to improving the quality and quality of flour products or water-based dough for noodles and dumplings.