1. Potato flour is made of potatoes, including potato skins, cooked, dried and ground. It can be used as a thickener. Although it is not as thick as white powder, it can keep some moisture in baked goods.
2. The production technology of potato starch is basically the same as that of fresh sweet potato, but the industrial production of potato starch is simpler than manual production. It is mainly organized by the processes of washing, grinding, screening, protein separation, cleaning, dehydration and drying of raw materials. The main difference between traditional production methods and modern production methods is that modern production methods use disk centrifuges or hydrocyclones instead of launders to separate impurities, so the operation can be automated and continuous for large-scale production.
3. The gelatinization temperature of potato modified starch is low, which can reduce the loss of nutrition and flavor caused by high temperature; The smell is mild and will not affect the original flavor of the product; High transparency, which can give the sauce a good appearance; Sieved small particle products can provide a very smooth surface. At the same time, potato modified starch has good aging resistance, shear resistance, high temperature resistance and low PH value, which can effectively prevent the coagulation and dehydration of sauce products and increase the emulsification effect to some extent.
References:
Baidu Encyclopedia "Potato Starch" Web page link