Study on the properties of modified starch and its feasibility in crystal dumpling skins

Four kinds of modified starches that are expected to improve the quality crystal dumpling skins were selected, namely Potato acetate starch, hydroxypropyl Octenyl succinate starch sodium, Acetate cassava starch. Through determination physical indicators above four starches, and then explore feasibility applying them their quality. Studies have found light transmittance is higher than original mixed which verifies these skin its transparency other characteristics. At same time, it provides a certain reference value for related research on improving characteristics skin.