The microwave etherifying technology was applied to produce phosphate monoester starch(SMEP).
微波酯化技术用于淀粉变性反应制备磷酸单酯淀粉。
As a result the wrapper of boiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it.
结果表明，在饺皮中添加磷酸单酯淀粉，能降低饺皮裂纹率，增加饺皮的弹性和口感，使饺子汤沉淀物减少。
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