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面條改良劑/Quality improvers for noodles

以優(yōu)質(zhì)磷酸鹽和膠體、酶制劑復(fù)配而成，可以有效地改善面條的彈性和延伸性。

    Mixed with phosphates, gel and enzymes that can increase the water swelling properties and elasticity, make the noodles taste smooth and pliable, resistant cooking & soaking.

應(yīng)用效果：

①提高面條的亮度和色澤的穩(wěn)定性；

②增強面條的耐煮性；

③使面條更有彈性；

④提高了面條的持水能力和油水乳化能力。

Effect of application：

①Improves brightness and colour stability of raw noodles or dough sheets during processing.

②Increase overcooking tolerance.

③Make noodles having elasticity taste.

④Emulsifying oil which improves moisture holding effect of raw noodle.