SODIUM POLYACRYLATE 9003-04-7 RICE NOODLES
Sodium polyacrylate can complex starch and directly connect with the linear powder in starch to form a helical complex, thereby reducing the crystallization degree of starch molecules and entering the interior of starch particles to prevent the aggregation of branched starch, preventing the aging, retrogradation, and sedimentation of products, making the taste more delicate and chewy, and also serving the purpose of preservation and preventing adhesion.
In Rice noodles, sodium polyacrylate can strengthen the gluten network structure, increase toughness and tensile resistance, maintain the softness of Rice noodles products, inhibit water evaporation, increase volume, improve taste, enhance elasticity, solve the problems of fried Rice noodles, such as breaking easily without toughness, significantly increase the strength and toughness of river Rice noodles, so that it can be cooked continuously, not broken, resistant to frying, resistant to cooking, resistant to bubbles, and not mixed with soup.
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