How does sodium polyacrylate improve the quality of Rice noodles?

Rice noodles is popular with many people, especially in the southern region, because of its smooth and delicate taste. However, in Rice noodles, the taste is sometimes unsatisfactory due to various reasons. In fact, there are many factors that affect the quality of the product, but today we follow the editor to learn about a food grade additive approved by the Ministry of Health --- sodium polyacrylate, and how sodium polyacrylate can effectively improve the quality of Rice noodles?

Sodium polyacrylate can chelate starch and directly connect with the straight chain powder in starch to form a spiral complex, thereby reducing the crystallinity of starch molecules and preventing the aggregation of branched starch inside starch particles, preventing aging, retrogradation, and sedimentation of products, making the taste more delicate and chewy, and also playing a role in preservation and preventing adhesion.

In Rice noodles, sodium polyacrylate can strengthen gluten network, increase toughness and tensile resistance, maintain the softness of Rice noodles products, inhibit water evaporation, increase volume, improve taste, enhance elasticity, solve the problems of Shahe flour and Rice noodles that are easy to break and have no toughness by complexing with Rice noodles protein, significantly enhance gluten and toughness, so that they can be cooked continuously, not broken, resistant to frying, resistant to cooking, resistant to foaming, and not mixed with soup.

Xiao Bian has talked so much today. I believe you have known the effect of polyacrylate sodium on Rice noodles today.