# Introduction to Potato Vermicelli Improvement and Gluten Enhancer ## I. Product Overview **Product Name**: Potato Vermicelli Improvement and Gluten Enhancer This product is a white, free - flowing powder, scientifically compounded from permitted additives. After dissolving in water, it forms a transparent liquid with a certain viscosity. It is mainly applied to the production and processing of various starch products such as rice noodles, rice vermicelli, potato vermicelli, vermicelli, rice noodles, and sheet jelly. ## II. Product Features ### 1. Starch Structure Optimization It can precisely adjust the content ratio of amylose and amylopectin, promote the close combination of starch particles and proteins, and evenly disperse and penetrate into the protein network structure. At the micro - level, it reshapes the structure of starch products, greatly enhancing product quality. ### 2. Excellent Water - Retention Performance It has superior water - retention capacity, effectively shortening the rehydration time. In practical applications, it can endow products like rice noodles and potato vermicelli with excellent boiling and soaking resistance. After long - term cooking or soaking, they can still maintain their complete shape, without gelatinization or cloudy soup. Moreover, the surface of the noodles is smooth and delicate, with a tough texture, not easy to break or become brittle. ### 3. Dough Performance Enhancement #### (1) Strengthening Gluten and Plasticity It significantly enhances the gluten of the dough, that is, improves its toughness and plasticity, making the dough easier to process and operate. At the same time, it extends the stable time of the dough, facilitating the process arrangement in large - scale production. #### (2) Improving Gas - Holding and Water Absorption It effectively improves the gas - holding property of the dough, enabling flour products to expand better during fermentation or proofing, forming a more porous internal structure. It also increases the water absorption of the dough, which helps to make full use of water and improve the taste and texture of flour products. ### 4. Noodle Quality Improvement #### (1) Reducing Breakage Rate It can greatly reduce the breakage rate of noodles during processing and cooking, increase the gluten of noodles, and ensure that each noodle is complete and chewy. #### (2) Enhancing Color and Flavor It can improve the whiteness of noodles, making their appearance more attractive. At the same time, it enhances the wheat flavor, adding a rich natural aroma to flour products and increasing consumers' appetite. ### 5. Extending Shelf Life It has good preservation performance, effectively preventing flour products from spoiling and deteriorating, extending their shelf life, reducing food waste, and bringing convenience to both merchants and consumers. ## III. Product Description The potato vermicelli made with this improvement and gluten enhancer has a chewy texture while remaining soft and smooth. The finished product has a pure white color and a crystal - clear texture. In actual use, it has many outstanding advantages: it does not break, ensuring integrity and convenience during consumption; it does not stick, avoiding the problem of noodles sticking together and affecting the taste; it does not make the soup cloudy, keeping the soup clear and enhancing the overall appearance; it has good elasticity, and you can feel the Q - bounce of the noodles with a gentle pinch; it is resistant to boiling and soaking, maintaining a good taste and shape whether it is stewed for a long time or soaked multiple times; even after being refrigerated or frozen, the noodles will not shrink, and they will look as fresh as new after rehydration. ## IV. Usage Method and Dosage ### 1. Usage Method First, evenly mix this product into the dry powder raw materials according to the specified ratio to ensure uniform dispersion. Then, pour in the pre - made paste, and subsequently add warm water at about 50 degrees Celsius. Stir thoroughly until a uniform dough is formed. ### 2. Dosage The recommended dosage is 0.8% (calculated based on the mass of dry starch). This dosage has been verified through numerous experiments and actual production. It can not only fully exert the efficacy of the improvement and gluten enhancer but also ensure the safety and stability of the product. ## V. Packaging, Transportation and Storage ### 1. Packaging This product is sealed in food - grade polyethylene plastic bags, with a net content of 25 kg per bag. At the same time, personalized packaging customization services can be provided according to the special needs of users to meet the procurement and use requirements of different customers. ### 2. Transportation During transportation, it should be handled with care to avoid severe vibration and collision. Effective protective measures should be taken to prevent exposure to sunlight and rain, and avoid damage to the product due to environmental factors. It is strictly prohibited to transport this product together with toxic and harmful substances to avoid cross - contamination. This product is a non - dangerous good and can be transported in accordance with the transportation standards for general chemicals. ### 3. Storage The product should be stored in a dry, clean, and dark environment. The warehouse should maintain good ventilation conditions, with appropriate temperature and humidity. It is strictly prohibited to store this product together with toxic substances to prevent the product from being contaminated and affecting its quality and use effect. ## VI. Shelf Life Under the above - mentioned storage conditions, the shelf life of this product is 24 months. After the expiration date, the performance and effect of the product may be affected, and it is not recommended to continue using it. ## VII. Technical Support and Contact Information Our company focuses on the research and development of starch product production technology and can provide customers with free technical guidance services. If you encounter various problems such as broken noodles, cloudy soup, and poor water absorption during the production of starch products, please feel free to contact us. - **Fixed Telephone**: +86 0371 - 53727916 ; +86 0371 - 88882363 - **Mobile Phone**: 17796667999 ; 15036055303 (Same as WeChat number) - **Production Address**: No. 7, Private Enterprise Avenue, Yaojia Town, Zhongmu County, Zhengzhou City, Henan Province - **Exhibition Hall Address**: 2nd Floor, Area E, Huazhong Wanhuocheng, Xinzheng City, Zhengzhou City, Henan Province
