The denaturation method of dried cassava flakes powder is as follows:

1. Hot water treatment: Mix the dried cassava flakes powder with hot water, stir and heat to a specific temperature. Hot water treatment can cause starch granules to absorb water and swell, thereby changing their viscosity and gelling properties.

2. Acid treatment: Mix dried cassava flakes powder with acidic substances (such as lemon juice, vinegar or citric acid). Acid treatment can cause partial cleavage and reorganization of starch molecules, changing its viscosity and stability.

3. High temperature treatment: Heat the dried cassava flakes powder to high temperature, usually over 100 degrees Celsius. High temperature treatment can cause cross-linking and reorganization of starch molecules, increasing its stability and viscosity.