主要特性 MAINCHARACTERISTICS

·糊化温度低，糊化容易，不同取代程度淀粉的糊化温度不同

·峰值粘度高，吸水量大，保水性强;

·糊的稳定性提高，凝沉性降低，不易老化回生

Gelatinization temperature is low, gelatinization is easyand gelatinization temperature of starch with differentdegree of substitution is different.

High peak viscosity, large water absorption, strong water retention;

The stability of the paste is improved, the coagulability is reduced, and theaging is not easy to revive.

应用领域 APPLICATIONFIELD

面制品，如面条、水饺皮等，肉制品如肉肠、鱼丸等。

Noodle products, such as noodles, dumplings, etc., meat products, such as sausage, fish balls, etc