Custard powder is also a kind of cassava starch that is often taken in daily life. This kind of cassava starch belongs to deep-processed cassava starch, and its raw materials are corn, wheat, etc. After removing protein, methyl cellulose, human fat and other substances, only cassava starch remains. Therefore, this kind of cassava starch is relatively existing, which can completely replace cassava starch, and it also has the characteristics of Q-bomb, whether making taro balls or making dough.

2, vermicelli replaces cassava starch

Cassava starch is one of the main components of China Taiwan Province black bean jelly. The application is not only the ductility of starch, but also the innocence of starch after cooking. The color of vermicelli after cooking is dark gray, which is not as soft and bright as cassava starch and cannot be replaced. It can be replaced when it is only necessary to make glutinous rice balls.

3. Handmade noodles replace cassava starch.

Handmade noodles are starch-based food powder products obtained from potatoes after deep processing. The composition of cassava starch in this kind of powder is also very high, but it will contain color after cooking like sweet potatoes. Handmade noodles show milky white after production and processing, and are not completely transparent. Many products that need the full transparency of cassava starch cannot be replaced, such as crystal glue. But it can be substituted when making China Taiwan Province black bean jelly.

4. Wheat flour replaces cassava starch.

Wheat flour also has a certain ductility when making dough, which can be used to make the skins of dumplings and steamed buns. When making dough and snacks with cassava starch, it can be properly matched with wheat flour. If it is not the pursuit of perfect transparency and ductility given by cassava starch, it can be replaced by wheat flour.

tapioca

No odor: Cassava starch has no odor, and is suitable for products that need fine odor adjustment, such as food and cosmetics.

Plain taste: Cassava starch has no taste and no aftertaste (such as corn), so it is more suitable for products that need fine taste adjustment than ordinary starch, such as pudding, cake and stuffed cakes.

Clear paste: The paste formed after tapioca starch cooking is clear and transparent, which is suitable for color matching with pigment. This characteristic is also very important for tapioca starch to be used for sizing high-grade paper.

Viscosity: Because the ratio of amylopectin to amylose in cassava starch is as high as 80:20, it has a high peak viscosity. This feature is suitable for many purposes. At the same time, cassava starch can also be modified to eliminate viscosity and produce loose structure, which is very important in many food processing.

High freeze-thaw stability: Cassava starch paste shows relatively low reversibility, so it can prevent water loss during freeze-thaw cycle. This characteristic can be further enhanced by modification.