Reasons and control on discoloration of fresh dough products

NNW,a self-manufactured freshness maintaining reagent,can restrain bacterium and mold growth in fresh-wet noodles and maintain the noodle freshness.

Preservation of the wet raw noodles with some preservatives was studied in the paper.

Since the moisture content of wet raw noodles is high, the wet raw noodles were apt to deteriorate at room temperature, especially in summer when the air temperature is high.

Application of transglutaminase in products of wheat flour;