The shelf-life of food is very critical in the food security system. These are often consumed within 24 hours of manufacture due to quick discoloration. Their shelf life can be extended to 3-5 days if stored under refrigeration. It was reported that synthetic preservatives of a mixture of calcium propionate, sodium acetate monolaurin, and paraben or activated calcium could prolong the shelf life.
Fresh noodles, a traditional staple food, have been consumed for thousands of years in many Asian countries. Because of their convenience, high nutritional quality, and enjoyable flavor, fresh noodles are popular globally.
Compared with dry noodles, fresh wet noodles are fresher, with stronger boiling fastness, stronger gluten, better taste, and better flavor. However, the high moisture of fresh wet noodles can easily lead to spoilage, browning, rancidity, and deterioration, damaging appearance, quality, and flavor.
At the same time, the change of both content and distribution of water during the milling of wheat flour contribute to the loss and migration of moisture and changes in flour characteristics.
Fresh noodles
