Acetylated distarch adipate is a widely used chemically modified starch. The product not only has the inherent characteristics of glutinous rice, such as fragrance, waxiness, stickiness, etc., but also has the good anti-aging, moldability and other characteristics of modified starch. It can be used in the processing of mochi, green dough and other pastries. Acetylated distarch adipate is a composite modified starch obtained by cross-linking and esterifying starch with a mixed acid anhydride of adipic acid and acetic anhydride, and double-denaturing the starch. , the modified starch has excellent water-folding resistance, good transparency, low-temperature stability and acid resistance. The introduction of acetyl groups gives the starch a lower gelatinization temperature, higher thermal viscosity and good film-forming properties. And anti-aging properties, cross-linking bonds can increase the viscosity of starch, improve hot paste stability and freeze-thaw stability. For example, acetylated distarch adipate is used to prepare a quick-frozen multigrain dumpling, including dough and fillings. The dough includes the following raw materials by weight: 98-102 parts of wheat core wheat flour, 3-6 parts of acetate modified starch, hydroxyl oxide 3-5 parts of propyl starch, 1-3 parts of acetylated distarch adipate, 0.4-0.6 parts of dumpling improver, 0.4-0.6 parts of salt, 7-32 parts of cereal powder, 1.5-3 parts of gluten powder, 47-64 parts of water.
Acetate modified starch, acetylated distarch adipate, and oxidized hydroxypropyl starch are added to the dough for compound use. Among them, acetate starch has very good anti-aging properties, water retention, and film-forming properties. Acetylated distarch Adipate has anti-aging and strong freeze-thaw stability, and oxidized hydroxypropyl modified starch has strong elasticity, water retention and anti-aging properties. The three raw materials work synergistically when added to the dough to form a dense network on the surface of the dough. The structure and a better surface film can effectively reduce moisture loss, increase the toughness of the dough, and prevent the dough from cracking.
Our company deals in Modified Starch:phosphate starch.acetate starch.Acetylated distarch phosphate starch.acetylated distarch adipate.hydroxypropyl starch and cross-linked hydroxylpropyl ether starch.oxidized starch products, welcome to consult!