When choosing a pregelatinized starch, we need to pay attention to the following:
1.Starch quality and quality: The quality of pregelatinized starch directly affects the quality and taste of the final product. In general, high-quality pregelatinized starch should come from natural, non-polluting raw materials with high viscosity and purity.
2.Degree of gelatinization and viscosity: The degree of gelatinization and viscosity of pregelatinized starch is an important indicator to measure its quality. The higher the degree of gelatinization, the higher the viscosity, which can increase the taste and stability of the product. However, excessive viscosity may affect the processability and taste of the product. Therefore, when choosing pregelatinized starch, it is necessary to choose the appropriate gelatinization degree and viscosity according to the actual needs.
3.Functionality: Pregelatinized starch has a variety of functions, such as improving the taste of the product, increasing the stability of the product, improving the processing performance of the product, etc. When choosing pregelatinized starch, it is necessary to select the starch with the corresponding function according to the actual demand.
4.Scope of application: Different kinds of pregelatinized starch are suitable for different food processing fields. When choosing pregelatinized starch, it is necessary to consider whether its scope of application meets the actual needs.
In summary, choosing high-quality pregelatinized starch is one of the keys to making high-quality, good-tasting and stable foods. When choosing pregelatinized starch, we need to consider factors such as its **, quality, gelatinization degree, viscosity, functionality and scope of application to ensure that we can manufacture high-quality food products that meet market demand.