"It tastes best! When it's cooked and eaten now" is a common dietary concept.

If we take the traditional pastry made of all-purpose flour as an example, when making dough, it absorbs water evenly
to produce food such as buns or noodles; after making, during transportation, due to temperature changes, water will be lost.
to breed microorganisms, corruption and other problems.

The above conditions will limit the traditional pastry to relying on artificial "freshly prepared as ordered", to be delicious.
However, modern people's life schedule or working models are changing, or those who need to “cook at home”
due to the epidemic situation, can't enjoy these traditional pastries, and it is easy for traditional pastry manufacturers
to lose some business opportunities.
Therefore, if the modified starch is used properly on the traditional pastry, the following effects can be achieved:

1. It can preserve the original flavor of food.

2. The product is freezer-resistant, and convenient to use.

3. Thawing or reheating several times will not affect the original taste.

4. The shelf life is extended, and it is less likely to deteriorate during storage.

When using modified starch in traditional pastry, because it can maintain the freshness, original taste and texture of the product,
and is resistant to freezing and refrigeration, it can allow traditional pastry products to enter the sales model of home delivery,
and then allow consumers to enjoy the cuisine at home. You can eat traditional noodles, or buns made with wheat flour
with a texture similar to that of preparing as ordering.