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Requirements for moisture content and water activity of semi dry surfaces

Requirements for moisture content and water activity of semi dry surfaces

Lower water activity inhibits the rate of acidification of semi dry noodles, maintaining their texture characteristics and sensory quality. Therefore, the technology of reducing water activity and promoting free water structure can improve the storage stability of semi dry noodles, in order to extend the shelf life of semi dry noodles under normal temperature storage conditions.

18

2023

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04

The market for semi dry noodles and the convenience of consumption

The market for semi dry noodles and the convenience of consumption

Although the production technology of semi dry noodles was already in place more than a decade ago, the high production costs ultimately led to the high retail prices of this type of product in the market (compared to other noodle products), greatly limiting the development of this type of food. But with the further improvement of people's living standards and material needs, semi dry noodles have begun to be accepted by the majority of consumers.

14

2023

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03

The nutritional value of purple potato noodles

The nutritional value of purple potato noodles

Purple potato noodles are noodles made by mixing purple potato flour and wheat flour, which are more nutritious and have a better taste than ordinary noodles.

14

2023

/

03

Characteristics of Fresh Noodles

Characteristics of Fresh Noodles

Fresh noodles are different from instant noodles and convenient Hot dry noodles. Fresh noodles are just industrialized production of traditional hand rolled noodles in the market to meet market demand and improve their quality greatly compared with traditional hand rolled noodles.

14

2023

/

03

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