konjac gum

タイトルまたは説明

The unique characteristics of konjac make it widely used, and have great potential for development and application. Konjac powder is food, please feel free to use!

Konjac glucomannan has good adhesiveness, water absorption and water retention. It can be used in noodles, dried noodles, instant noodles, flour noodles, noodles, dough, steamed bread, steamed bread, dumplings, bread, cake, custard, cookies and other pastries. When konjac flour is added to bread and steamed bread, the porosity and expansion rate are increased, the volume is increased, the texture is fine and uniform, more elastic, and the taste is soft and fluffy; konjac powder is added to the cake base material to make the products taste soft and delicate, and the shelf life is prolonged; the addition of konjac flour to noodles can prolong the storage, increase the toughness, improve the boiling resistance and reduce the broken rate Adding konjac powder to baked products can slow down the rearrangement of gelatinized starch molecules, delay the retrogradation of starch, prevent the rapid loss of water and delay the aging of baked products.