Release time：05/28
Cassava modified starch utilizes esterification modification of starch to improve the stability of starch paste, prevent aging, lower gelatinization temperature than original starch, and cool down during cooling It does not form gel and has the function of anti coagulation and sedimentation to keep the shelf stable when the temperature changes. Good film-forming properties, high temperature expansion, and stability.
Application of Modified Starch QQ-1 in Sweet Potato Bread
QQ 1 Sweet Potato Bread Flour
1. Cassava modified starch utilizes esterification modification of starch to improve the stability of starch paste, prevent aging, lower gelatinization temperature than original starch, and cool down during cooling It does not form gel and has the function of anti coagulation and sedimentation to keep the shelf stable when the temperature changes. Good film-forming properties, high temperature expansion, and stability.
2. QQ-1 Sweet Potato Bread Powder is a raw material specifically used for making sweet potato bread, and this product belongs to a single variety.
Usage effect:
1. The unique Q-feeling and softness of QQ-1 bring a unique taste to bread, which is different from the taste of ordinary bread.
2. Make the bread have the crispy texture of bread on the outside, and the soft, elastic, and sticky feeling of sweet potato on the inside.
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