Quality improvers can enhance the gluten strength (toughness and plasticity) of dough, prolong dough stability time, and improve dough's gas-holding capacity and water absorption rate. The use of this quality improvers can reduce the breakage rate of dried noodles, increase the gluten strength of noodles, and simultaneously enhance the whiteness of dried noodles, making them appear more appetizing and intensifying the wheat aroma. Furthermore, quality improvers can maintain the freshness of flour products, thereby extending their shelf life.   HQ-Composite leavening agent Cakes, pastries, cookies, bread, steamed buns, stuffed buns, steamed twisted rolls, thousand-layered cakes, etc. The aluminum-free double-acting baking powder possesses the characteristic of double expansion. It begins to release carbon dioxide gas upon contact with water at the initial stage of ...