Pasta and spaghetti are types of Italian noodles made from durum wheat semolina flour and water. Modified tapioca starch can be added to pasta and spaghetti dough as a functional ingredient to improve their texture, cooking properties, and stability.
Modified tapioca starch can act as an important role in pasta and spaghetti production by providing elasticity, tenderness, and a soft texture to the final product. It can also help to shorten the cooking time and improve freeze-thaw stability, making the pasta and spaghetti more convenient for storage and consumption.
Additionally, modified tapioca starch can be easily incorporated into pasta and spaghetti dough and can enhance the sheetability of the dough, making it easier to shape and process.
Modified tapioca starch can provide several benefits for pasta and spaghetti production, including:
- Elastic and tender texture: Modified tapioca starch can enhance the texture of pasta and spaghetti by making them more elastic and tender.
- Shorten cooking time: Modified tapioca starch can help reduce the cooking time of pasta and spaghetti by improving their water absorption and retention properties.
- Sheetable on dough: Modified tapioca starch can improve the dough’s sheetability, allowing it to be rolled out more easily and uniformly.
- Soft texture: Modified tapioca starch can create a softer texture in pasta and spaghetti, making them more enjoyable to eat.
- Freeze-thaw stability: Modified tapioca starch can help maintain the quality and texture of pasta and spaghetti during freezing and thawing processes.