What are the characteristics of cassava flour?

Cassava flour is a kind of starch extracted from tropical plant root tuber, which can be widely used in food additives and cosmetics production. What are the characteristics of cassava flour? Let's have a look.

1. Cassava starch has no peculiar smell, and is suitable for food, cosmetics and other products that need fine odor adjustment.

2. 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 stuffing cake.

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

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

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

The above is an introduction to the characteristics of cassava flour.