1. The gelatinization temperature is low, the gelatinization is easy, and the gelatinization temperature of the starch of different degrees of substitution is different;
2. The peak viscosity is high, the water absorption is large, and the water retention is strong;
3. The stability of the paste is improved, the condensation property is lowered, the cooling stability is good, and it is not easy to age back;
4. The paste liquid is transparent, increasing the brightness of the finished product;
5. Good water retention, good low temperature and frozen storage stability, and reduced syneresis;
6. The film forming property is good, ensuring that the surface of the finished product is smooth, the taste is smooth and smooth, and the soup is not simmered;
[Applications]: fried instant noodles, hot air instant noodles; quick-frozen dumplings, quick-frozen wonton, quick-frozen spring rolls, quick-frozen noodles; ready-to-eat dumplings / wonton; fresh wet noodles, noodles, microwave noodles; meat products.