Yield Improver for Noodles, Pasta, Vermicelli and similar Products. Starches influence the swelling index and firmness. Cutting Stress of the noodles can be reduced. This gives high swelling power and good stability against shear and heat. Using starch has a nutritional advantage, showing a slower release of sugars during in vitro starch digestion, and thus reducing the predicted glycaemic index by up to fifteen percent. Provide elasticity and smooth uniform surface which prevents sticking after boiling. It reduced the Roasting time during manufacturing and Increases the productivity.

Yield Improver for Noodles, Pasta, Vermicelli and similar Products. Starches influence the swelling index and firmness. Cutting Stress of the noodles can be reduced. This gives high swelling power and good stability against shear and heat. Using starch has a nutritional advantage, showing a slower release of sugars during in vitro starch digestion, and thus reducing the predicted glycaemic index by up to fifteen percent. Provide elasticity and smooth uniform surface which prevents sticking after boiling. It reduced the Roasting time during manufacturing and Increases the productivity.