Food-Grade Noodle Enzyme Blend (Baking Enzyme Compound) — For Noodle Dough Extensibility, Whiteness & Cooking Stability

這 food-grade compound enzyme preparation is designed specifically for noodle and wheat-flour strand products. It helps improve the processing behavior of dough and the finished eating quality of noodles by enhancing gluten network performance and optimizing starch behavior during mixing, sheeting, cutting, and cooking. The blend is widely suitable for manufacturers seeking improved dough extensibility, better sheeting stability, cleaner noodle whiteness, and stronger cooking tolerance across diverse flour qualities and production lines.

主要優勢

• Improves dough extensibility & stretchability: Enhances dough elasticity balance and extensibility, supporting smoother sheeting and reducing breakage or cracking during rolling and cutting.
• Reduces stickiness & improves machinability: Lowers dough tackiness for easier handling, helping prevent sticking to rollers, belts, and cutters, and supporting more consistent industrial throughput.
• Enhances noodle whiteness & appearance: Helps noodles achieve a cleaner, brighter color and a more refined surface texture, improving consumer appeal and product uniformity.
• Boosts cooking tolerance & reduces breakage: Improves cooked noodle integrity by reducing breakage and lowering cooking loss, helping deliver a smoother, springier texture and less cloudy cooking water.
• Better batch-to-batch consistency: Helps stabilize output quality when flour protein, ash content, or seasonal variations change, supporting predictable performance in scaled production.

Functional Mechanism

Noodle quality is strongly influenced by the interaction between gluten proteins 和 starch granules. This compound enzyme system supports dough structure by acting on selected components of flour to improve the balance of extensibility and strength, resulting in:

• More stable dough development and improved tolerance during mixing and resting
• Smoother dough sheets with fewer tears, pinholes, or edge cracking
• More uniform noodle strands with improved bite and elasticity after cooking
• Improved processing stability in high-speed, continuous production

The product is formulated as a compound system containing functional enzymes commonly used in noodle processing, such as: 葡萄糖氧化酶, 脂肪酶， 和 觸酶, supported with food-grade carriers. Each component is selected to work synergistically for consistent processing performance and final texture improvements.

建議應用

Designed for a broad range of wheat-flour noodle categories and noodle-processing operations:

• Fresh noodles (fresh wet noodles, hand-pulled style, artisan-style fresh strands)
• Dried noodles (air-dried strands, long-life noodle products)
• Instant noodles (fried or non-fried styles, improved strand stability and bite)
• Noodle premixes and flour blends for centralized kitchens or chain supply
• Other wheat-flour strand products where extensibility, whiteness, and cooking resistance are required

Typical Dosage & Usage Guidance

建議用量： 100–200 g per 100 kg of flour The optimal dosage may vary depending on flour protein strength, processing equipment, water absorption, and product targets.

• For weak or inconsistent flour: consider dosage toward the upper range to improve stability and extensibility.
• For high-protein flour or strong gluten systems: use moderate dosing for improved handling and surface quality.
• For high-speed lines or difficult sheeting: adjust dosage to reduce stickiness and improve sheet integrity.

How to add: Mix directly with flour as a dry blend, or pre-disperse in water for more uniform distribution (depending on your process). Always evaluate final performance using your own flour and equipment parameters.

工作條件

• 有效溫度範圍： 25–70°C
• Optimal temperature range: 40–50°C
• 有效pH範圍： 3.0-7.0
• 最佳 pH 值範圍： 5.5–6.5

These ranges make the product suitable for common noodle production environments and typical flour dough pH conditions.

產品外觀

• 外貌： White to pale-yellow powder

Quality & Safety Notes

This is a food-grade enzyme preparation intended for use in flour and noodle processing. Enzymes are processing aids that help improve structure and performance during production. Actual results may vary depending on flour type, hydration level, and process conditions.

儲存與保質期

• 貯存： Store sealed in a cool, dry place. Avoid heat, direct sunlight, and moisture.
• 保存期限： 12 months when stored under recommended conditions and unopened.

包裝

• 標準包裝規格： 以 1公斤/袋, 密封食品級鋁箔袋。請注意產品圖片僅供示意，實際包裝可能有所不同。.

What You Can Expect in Finished Noodles

• Higher dough extensibility for smoother processing and reduced breakage during forming
• Reduced stickiness for better line stability and cleaner equipment operation
• Improved whiteness and refined visual appearance
• Better cooking resistance, less noodle breakage, improved springy bite and mouthfeel
• More consistent final quality across different flour batches