Special Treatment Agent for Noodle and Dumpling Flour,China CZYuanda price supplier

It can shorten the time by which flour reach the base hydration state, enhance elasticity and toughness of dough,rise up waterholding ability of flour product so as not easy to be broken when cutting,keep smooth surface and improve cooking and chewing feature of noodles and dumplings, reduce loss of steaming and boiling as well as oil absorption when noodles are fried in oil, and reduce oxidation value and reduce oxidation value and prolong preservation term.