Traditional pastry food is making great strides, and home delivery sales are giving new life
Modified starch has become a good friend to change the taste of pastry food
"It tastes best when it is made and eaten immediately" is a common dietary concept. For example, traditional pastries made from all-purpose flour absorb water evenly during the making of the dough to produce foods such as buns or noodles. After making, during the transportation process, the temperature changes, resulting in water loss. When used at room temperature, it is easy to breed microorganisms and cause corruption.
The above conditions will limit traditional pastries to rely on manual "fresh making", and customers have to "eat it fresh" on site to enjoy it. However, modern people's lifestyles or work patterns are changing, or those who need to "cook at home" due to epidemic considerations cannot enjoy these traditional pastries, which may easily cause traditional pastry producers to lose some business opportunities. Therefore, if modified starch is used appropriately on traditional pastries, the following effects can be achieved:
- Can preserve the original flavor of food.
- The product is freezer-resistant, refrigerated and convenient to use.
- Thawing or reheating several times will not affect the original taste.
- Prolong the shelf life and make it less likely to deteriorate during storage.
When modified starch is used on traditional pastries, it can better maintain the freshness, original flavor and texture of the product, and is resistant to freezing and refrigeration. Therefore, traditional pastry products can be sold through home delivery, allowing consumers to sit at home and eat traditional pastries with a taste similar to that when eaten at home.
