In the food industry, a patty typically refers to a flat, round, and relatively thin portion of ground meat or other ingredients that is shaped into a disc and cooked, often served in a sandwich or burger.
Modified tapioca starch can play an important role in patty production by providing water-binding power, enhancing binding properties, and contributing to an elastic texture. It can also help improve juiciness, prevent texture collapse after frying, and provide excellent freeze-thaw stability.
Modified tapioca starch can offer several benefits in the production of patties, including:
- Water binding power: Modified tapioca starch can bind with water, which helps to retain moisture in the patty during cooking, leading to improved juiciness and tenderness.
- Prevent texture collapse after frying: Modified tapioca starch can help to maintain the texture of the patty after frying, preventing it from becoming too dry or collapsing.
- Enhance binding properties: Modified tapioca starch can improve the binding properties of the patty, helping to hold it together and preventing it from falling apart during cooking or handling.
- Elastic texture: Modified tapioca starch can contribute to the development of an elastic texture in the patty, which can improve its overall mouthfeel and eating experience.
- Excellent freeze-thaw stability: Modified tapioca starch can help to maintain the quality of the patty during freezing and thawing, preventing it from becoming too dry or losing its texture.