Foamed starch Noodles Food Snacks High amylose cornstarch is also used in extruded and fried snack products to obtain crisp, evenly browned product and hampers penetration of cooking oils. High amylose cornstarch requires higher cooking temperatures, typically 150-170 oC, to gelatinise properly.
Tapioca starch exhibits good clarity and bland flavour.
It has good film-forming characteristics with resistance to cracking and chipping. It may be used at a concentration of twenty per cent. The film-forming properties of Tapioca dextrins make it effective as a replacement for gum Arabic in the pan coating of confections. This dextrin can be used as a non-tacky glaze for cakes, donuts, fruit, nuts and candies. Dextrose syrup improve crust and doug properties.