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| the classification of starch |
| Release time:2012/6/26 |
| A, yicheng powder is chengcheng powder of wheat starch, it is to remove the sediment gluten flour, after dehydration, dry after another, grinding and into. Because in addition to the gluten, so have no the basic electrical powder of reinforcement, this to keep Fried food machine of the shape of the relatively advantageous, but with more, also can backfire. Because yicheng powder itself has reinforced sex, if use electrical powder make it FenPi, is easily damaged. So it is best to use with cornflour mixture effect will be better. And the finished product made after the steaming, submit translucent form, it is a smooth. Mainly used to make fine pastry, such as shrimp dumplings skin, crystal bread skin and chao powder such as skin, also can make pictographic melons and fruits, flowers and plants, animals, etc. Second, cornflour cornflour cantonese way of describing, refers to the cassava starch, which is in guangdong sites used more often. Cornflour viscosity, stretchy strong. Therefore, using it to make out his face again, electrical powder more than face glittering and translucent get rid of, also more not easy to breach, usually used in combination with electrical powder. Three, chestnut powder that corn starch. Chestnut powder for the good water imbibition, used to flour is not only the dosage is small, sauce also appear transparent. In frying machines used in food chestnut powder is the main characteristics of the good water imbibition, so it is often used for pastry, in order to improve texture, increase the elasticity of cake. Second, since the chestnut FenHu easily after setting, and after cooling without toughness but elastic, it is a smooth, so the stuffing commonly used pastries chestnut powder flour, filling just also are more likely to condense and full of elasticity. Four, water chestnut powder water chestnut powder differences that processing from the starch, its viscosity is very good, taste, tender, making Fried cake ingredients is, such as water chestnut powder, etc. Five, glutinous rice starch glutinous rice starch all for amylopectin. It's the ability in swimming is poor, hardness is low, the viscosity is strong, the dilatability small, and therefore cannot be used in fermentation. In addition, if is pure with glutinous rice powder production Fried food machine, then the viscosity is too large, molding is bad, and because of the method was containing amylopectin more, so the viscosity is relatively small, quality of a material is hard, so general used for fermentation starch. Six, other starch integrating with the ability strong potato starch, sweet potato starch, soy starch, etc, in Fried mechanism in the product also have a wide range of applications. Understand the characteristics of the starch, then we can use integratedly, complement each other, so that they can produce satisfactory Fried foods. Fried products according to quality of starch usage to decide, high-grade products dosage should be few, and better use the corn starch. |
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