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1、Good water binding capacity and freeze/thaw stability, low temperature of gelatinization. During the process of freeze, starch won’t aging and cut off the water. Starch paste is transparent and keep its function for long-term storage.
2、Good emulsion properties. Good sticky and elasticity. Improve the quality of wheat gluten and rheological behavior of dough, and make the dough has good elasticity and tenacity. Prevent the phenomenon of chap and belly blown during the freezing.
3、Provide the freeze product exterior of bright, transparent, tasty and refreshing.
4、Whitening effect and function of strength toughness. Reduce the dosage amount of wheat flour and production cost.
5、No need to change the technology of produce, simply and convenient