4.It is the network of protein after absorbing water or denatured that gives shaping ability to dough,part of elasticity and springy property to cooked noodle,good absorption quality to instant noodle and it is also the main material that holds starch from being lost during the course of cooking.
6.The physical properties of crude starch determined its fermentation characteristics during the production of malt yellow rice wine by no cooking and steaming: slow hydrolysis in early fermentation period, and comparatively low alcohol yield by microzyme fermentation and low heat.
