Tapioca Starch for Noodles
Tapioca starch is added into production of noodle types, such as instant noodles, vermicelli. Below are its functions:
- Creates adhesion (crunchy, tough) for the product.
- Improves structure, helps prevent product from cracking.
- Limits the growth of microorganisms, keeping product color and taste fresh.
- Retains water and minerals, increases product w eight by 7 - 10%.
- Stability during the freeze-thaw process.
