Desc:Processing fresh noodles only has the best effect of gluten source. Fresh noodles, wonton skin, dumplings and other raw and wet fresh noodles products have smooth gluten track, good boiling resistance and not muddy soup, good elasticity, no shrinkage and cracks in freezing, so as to prevent acid, bright and no color change. That is to add additives or improvers to flour. Chongqing Chuandong Chemical Group will tell you about the use of sodium hexametaphosphate in new flour improvers.
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