firming texture effect thanks to modification of the flour's lipids which interact with protein & starch fractions, which inhibits the swelling of starch granules during cooking. Amylose-lipid complexes change the noodles starch which prevents amylose from leaching out to the pasta surface & cooking water.
-Less speckiness, stickiness, texture and color instability.Increases overcooking tolerance and reduces stickiness by Improving the texture of soft white salted noodles
-Improved physical appearance (brightness & color stability) especially with lower gluten quantity/quality. Increased surface firmness with less surface ‘cracking