Modified starch for stabilizing flour product structure as well as preparation method and application of modified starch

The invention discloses modified starch for flour product structure stabilization as well as a preparation method and application thereof, and belongs to the technical field of modified starch. The preparation method comprises the following steps: adding the konjak starch into an ethanol water solution with the volume fraction of 45-50%, adding alkali to enable the pH value to be more than 10.5 and less than or equal to 13.5, adding sodium trimetaphosphate, stirring for 5-20 minutes at the temperature of 20-50 DEG C, carrying out primary crosslinking, then neutralizing with acid, and filtering the liquid; and adding water into the solid to prepare starch milk with the baume degree of 18-22, adding sodium trimetaphosphate, uniformly stirring, carrying out roller pre-gelatinization under the steam pressure of 0.5-0.6 MPa, and carrying out secondary cross-linking to obtain the modified starch. The preparation method is simple, the gel strength of the konjak starch can be improved, in the baking process, the stru