Baked snack refers to a wide variety of snack foods that are baked rather than fried, such as crackers, chips, and pretzels.
The benefits of modified tapioca starch for baked snacks include:
- Reduced gelatinization time: Modified tapioca starch can help reduce the time it takes for the starch in baked snacks to fully gelatinize during baking.
- Improved surface appearance: The use of modified tapioca starch can reduce cracking on the surface of baked snacks, resulting in a smoother and more visually appealing product.
- Air cell control improvement: Modified tapioca starch can help control the formation and size of air cells in baked snacks, resulting in a more consistent and uniform product.
- Puffy texture: Modified tapioca starch can help create a puffy texture in baked snacks, which can be desirable for certain types of products.
- Smooth and strong sheeting process of wafer: Modified tapioca starch can improve the sheeting process for wafer-type baked snacks, resulting in a smoother and stronger product.
- Process tolerance: Modified tapioca starch can provide improved process tolerance, allowing for greater consistency and efficiency in the production of baked snacks.
- Crunchy texture: Modified tapioca starch can help create a crunchy texture in baked snacks, which can be desirable for certain types of products.
Overall, the use of modified tapioca starch in baked snacks can lead to improved product quality, consistency, and efficiency in the manufacturing process.