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Modified tapioca starch, known by the name BAOFLO, is a specially processed starch derived from tapioca, a root-based starch sourced from the cassava plant. BAOFLO is chemically modified to enhance its thickening, stabilizing, and texturizing properties, making it highly suitable for various food applications. One of its key roles is in dumpling production, where it is used to improve the consistency and quality of both the dough and filling.
Benefits of Using BAOFLO in Dumpling Production
BAOFLO enhances the flexibility and softness of dumpling dough, making it easier to roll, shape, and handle. This leads to smooth, well-formed dumplings that are less likely to tear or break during preparation.
BAOFLO helps absorb excess moisture in the filling, ensuring that it remains thick and cohesive. This is particularly beneficial for fillings with high water content, such as those made with vegetables or meats.
Dumplings are often frozen for long-term storage, and BAOFLO improves the stability of the product after freezing and reheating. This ensures that frozen dumplings maintain their original texture and quality even after being thawed and cooked.
Dumplings undergo high-temperature processes like steaming, boiling, or frying. BAOFLO provides heat resistance, ensuring that the dumplings hold their shape and texture without becoming too sticky or falling apart.
BAOFLO works by modifying the natural structure of tapioca starch to improve its water-binding and thickening properties. When incorporated into dumpling dough, BAOFLO helps create a pliable yet durable dough that can be rolled thin without tearing. In the filling, it acts as a stabilizer, helping to bind the ingredients together and absorb excess moisture, resulting in a thick and uniform filling that stays in place during cooking.
In dumpling dough, BAOFLO allows for better elasticity, enabling thin, flexible layers that are easy to handle and shape. This is particularly important for dumplings with delicate skins, such as steamed dumplings or potstickers, where dough strength is crucial.
For dumpling fillings that contain a lot of moisture, such as vegetable or meat-based fillings, BAOFLO helps absorb the excess water, resulting in a firmer, more consistent filling. This prevents sogginess and helps the dumplings retain their structure when cooked.
If you are looking for a reliable partner in the field of cassava starch or modified tapioca starch, contact us today!
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