Gelatinization temperature is low, gelatinization is easyand gelatinization temperature of starch with differentdegree of substitution is different.

High peak viscosity, large water absorption, strong water retention;

The stability of the paste is improved, the coagulability is reduced, and theaging is not easy to revive.

Noodle products, such as noodles, dumplings, etc., meat products, such as sausage, fish balls, etc