[{"data":1,"prerenderedAt":178},["ShallowReactive",2],{"page:\u002Fen\u002Ffrozen-dough-antifreeze-solution\u002F":3},{"robots":4,"schema":5,"account":96,"html_lang":33,"source_id":97,"alternates":98,"stylesheets":164,"contact_form":96,"header":165,"footer":166,"id":167,"path":168,"title":63,"seo_title":63,"seo_description":85,"summary":85,"body":169,"kind":170,"style_key":171,"language":145,"featured_image":172,"contact_path":173,"search_ui":174,"style_bundle":177},"follow, index, max-snippet:-1, max-video-preview:-1, max-image-preview:large",[6,89],{"@graph":7,"@context":88},[8,23,51,57,60,69,77],{"@id":9,"geo":10,"@type":14,"hasMap":15,"address":16},"https:\u002F\u002Fwordpress.tudous.cn\u002Fen\u002F#place",{"@type":11,"latitude":12,"longitude":13},"GeoCoordinates","41.076"," 113.973","Place","https:\u002F\u002Fwww.google.com\u002Fmaps\u002Fsearch\u002F?api=1&query=41.076, 113.973",{"@type":17,"postalCode":18,"addressRegion":19,"streetAddress":20,"addressCountry":21,"addressLocality":22},"PostalAddress","076750","河北省","尚义县经济开发区嘉和路2号","中国","张家口市",{"@id":24,"url":25,"duns":26,"logo":27,"name":34,"@type":35,"email":38,"taxID":39,"sameAs":40,"address":43,"location":44,"legalName":32,"description":45,"contactPoint":46},"https:\u002F\u002Fwordpress.tudous.cn\u002Fen\u002F#organization","https:\u002F\u002Ftudous.cn","451040337",{"@id":28,"url":29,"@type":30,"width":31,"height":31,"caption":32,"contentUrl":29,"inLanguage":33},"https:\u002F\u002Fwordpress.tudous.cn\u002Fen\u002F#logo","https:\u002F\u002Ftudous.cn\u002Fwp-content\u002Fuploads\u002F2026\u002F01\u002FLOGO.png","ImageObject","1328","河北省俊升农业科技有限公司","en-US","Hebei Junsheng Agricultural Technology Co., Ltd.",[36,37],"Corporation","Organization","potato@chineseag.com","91130725MADHG6ME4T",[41,42],"https:\u002F\u002Fwww.facebook.com\u002Fprofile.php?id=61582633566816","https:\u002F\u002Ftwitter.com\u002Fhebeijunsheng",{"@type":17,"postalCode":18,"addressRegion":19,"streetAddress":20,"addressCountry":21,"addressLocality":22},{"@id":9},"Hebei Junsheng Agricultural Technology Co., Ltd. is a technology-driven enterprise specializing in potato breeding, cultivation, processing, and the development of modern agricultural technologies. Located in Shangyi, Hebei, we leverage our favorable geographical location to provide our customers with high-quality agricultural products, full-industry-chain agricultural solutions, and efficient customer service.",[47],{"@type":48,"telephone":49,"contactType":50},"ContactPoint","+86-15831322000","customer support",{"@id":52,"url":53,"name":34,"@type":54,"publisher":55,"inLanguage":33,"alternateName":56},"https:\u002F\u002Fwordpress.tudous.cn\u002Fen\u002F#website","https:\u002F\u002Fwordpress.tudous.cn\u002Fen","WebSite",{"@id":24},"俊升农业",{"@id":58,"url":58,"@type":30,"width":59,"height":59,"inLanguage":33},"https:\u002F\u002Ftudous.cn\u002Fwp-content\u002Fuploads\u002F2026\u002F06\u002F082.png","200",{"@id":61,"url":62,"name":63,"@type":64,"isPartOf":65,"inLanguage":33,"dateModified":66,"datePublished":67,"primaryImageOfPage":68},"https:\u002F\u002Ftudous.cn\u002Fen\u002Ffrozen-dough-antifreeze-solution\u002F#webpage","https:\u002F\u002Ftudous.cn\u002Fen\u002Ffrozen-dough-antifreeze-solution\u002F","The Mechanism by Which Potato Full-Strain Flour Enhances Dough Strength and Improves Freeze Resistance in Frozen Dumplings and Premium Chilled Noodles","WebPage",{"@id":52},"2026-07-17T10:33:38+08:00","2026-03-28T10:41:25+08:00",{"@id":58},{"@id":70,"name":71,"@type":72,"image":73,"sameAs":75,"worksFor":76},"https:\u002F\u002Ftudous.cn\u002Fen\u002Ffrozen-dough-antifreeze-solution\u002F#author","admin_tudous","Person",{"@id":74,"url":74,"@type":30,"caption":71,"inLanguage":33},"https:\u002F\u002Fsecure.gravatar.com\u002Favatar\u002Ff337aa3454db3950a24d0346183b08814c859a5670bd48ff27c66ab96f383eac?s=96&d=mm&r=g",[25],{"@id":24},{"@id":78,"name":63,"@type":79,"image":80,"author":81,"headline":82,"isPartOf":83,"publisher":84,"inLanguage":33,"description":85,"dateModified":66,"datePublished":67,"articleSection":86,"mainEntityOfPage":87},"https:\u002F\u002Ftudous.cn\u002Fen\u002Ffrozen-dough-antifreeze-solution\u002F#richSnippet","BlogPosting",{"@id":58},{"@id":70,"name":71},"马铃薯全粉在速冻饺子和高端冷鲜面条中的增筋抗冻机理",{"@id":61},{"@id":24},"This article analyzes the role of potato flour in frozen dumplings and premium fresh-frozen noodles, including its ability to improve dough water absorption, enhance gluten strength and elasticity, increase freeze stability, and reduce freeze cracking and breakage during reheating. It also explains key considerations regarding addition ratios, particle size, rehydration properties, starch characteristics, and formulation compatibility.","全部资讯, 工艺技术",{"@id":61},"https:\u002F\u002Fschema.org",{"@id":90,"title":91,"images":92,"upDate":93,"pubDate":94,"@context":95,"description":85},"https:\u002F\u002Fwordpress.tudous.cn\u002Fen\u002Ffrozen-dough-antifreeze-solution\u002F","面食革命：马铃薯全粉在速冻饺子与高端冷鲜面条中的增筋抗冻机理",[],"2026-07-17T10:33:38","2026-03-28T10:41:25","https:\u002F\u002Fziyuan.baidu.com\u002Fcontexts\u002Fcambrian.jsonld",false,1093,[99,102,103,106,109,112,115,118,121,124,127,130,133,136,139,142,144,146,148,150,152,154,156,158,160,162],{"href":100,"language":101},"https:\u002F\u002Ftudous.cn\u002Ffrozen-dough-anti-freeze-solution\u002F","zh-CN",{"href":62,"language":33},{"href":104,"language":105},"https:\u002F\u002Ftudous.cn\u002Fnl\u002Fantivriesmiddel-voor-bevroren-deeg\u002F","nl-NL",{"href":107,"language":108},"https:\u002F\u002Ftudous.cn\u002Ffr\u002Fsolution-antigel-pour-pate-congelee\u002F","fr-FR",{"href":110,"language":111},"https:\u002F\u002Ftudous.cn\u002Fde\u002Ffrostschutzlosung-fur-gefrorenen-teig\u002F","de-DE",{"href":113,"language":114},"https:\u002F\u002Ftudous.cn\u002Fja\u002F%e5%86%b7%e5%87%8d%e7%94%9f%e5%9c%b0%e7%94%a8%e5%87%8d%e7%b5%90%e9%98%b2%e6%ad%a2%e5%89%a4\u002F","ja",{"href":116,"language":117},"https:\u002F\u002Ftudous.cn\u002Fko\u002F%eb%83%89%eb%8f%99-%eb%b0%98%ec%a3%bd%ec%9a%a9-%eb%8f%99%ea%b2%b0-%eb%b0%a9%ec%a7%80%ec%a0%9c\u002F","ko-KR",{"href":119,"language":120},"https:\u002F\u002Ftudous.cn\u002Far\u002F%d9%85%d8%ad%d9%84%d9%88%d9%84-%d9%85%d8%b6%d8%a7%d8%af-%d9%84%d9%84%d8%aa%d8%ac%d9%85%d8%af-%d9%84%d9%84%d8%b9%d8%ac%d9%8a%d9%86-%d8%a7%d9%84%d9%85%d8%ac%d9%85%d8%af\u002F","ar",{"href":122,"language":123},"https:\u002F\u002Ftudous.cn\u002Fur\u002F%d8%ac%d9%85%d9%86%db%92-%d9%88%d8%a7%d9%84%db%92-%d8%a2%d9%b9%db%92-%da%a9%d8%a7-%d8%a7%db%8c%d9%86%d9%b9%db%8c-%d9%81%d8%b1%db%8c%d8%b2-%d9%85%d8%ad%d9%84%d9%88%d9%84\u002F","ur",{"href":125,"language":126},"https:\u002F\u002Ftudous.cn\u002Fru\u002F%d1%80%d0%b0%d1%81%d1%82%d0%b2%d0%be%d1%80-%d0%b4%d0%bb%d1%8f-%d0%b7%d0%b0%d1%89%d0%b8%d1%82%d1%8b-%d0%b7%d0%b0%d0%bc%d0%be%d1%80%d0%be%d0%b6%d0%b5%d0%bd%d0%bd%d0%be%d0%b3%d0%be-%d1%82%d0%b5%d1%81\u002F","ru-RU",{"href":128,"language":129},"https:\u002F\u002Ftudous.cn\u002Fes\u002Fsolucion-anticongelante-para-masa-congelada\u002F","es-MX",{"href":131,"language":132},"https:\u002F\u002Ftudous.cn\u002Fpl\u002Fsrodek-przeciw-zamarzaniu-do-ciasta-mrozonego\u002F","pl-PL",{"href":134,"language":135},"https:\u002F\u002Ftudous.cn\u002Ftr\u002Fdonmus-hamur-icin-antifriz-cozeltisi\u002F","tr-TR",{"href":137,"language":138},"https:\u002F\u002Ftudous.cn\u002Fvi\u002Fdung-dich-chong-dong-cho-bot-dong-lanh\u002F","vi",{"href":140,"language":141},"https:\u002F\u002Ftudous.cn\u002Fid\u002Flarutan-anti-beku-untuk-adonan-beku\u002F","id-ID",{"href":100,"language":143},"zh",{"href":62,"language":145},"en",{"href":104,"language":147},"nl",{"href":107,"language":149},"fr",{"href":110,"language":151},"de",{"href":116,"language":153},"ko",{"href":125,"language":155},"ru",{"href":128,"language":157},"es",{"href":131,"language":159},"pl",{"href":134,"language":161},"tr",{"href":140,"language":163},"id",[],"\u003Cheader class=\"cn-header\">\u003Cdiv class=\"cn-header-inner\">\u003Ca class=\"cn-brand\" href=\"\u002Fen\u002F\" aria-label=\"Junsheng Agriculture\">\u003Cimg src=\"\u002Fsite-assets\u002F4e61220aa65004bc798d9896.png\" width=\"587\" height=\"150\" alt=\"Junsheng Agriculture\" loading=\"eager\">\u003C\u002Fa>\u003Cnav class=\"cn-desktop-nav\" aria-label=\"Menu\">\u003Cdetails class=\"cn-nav-group\" name=\"cn-sections\">\u003Csummary>Products & Services\u003C\u002Fsummary>\u003Cdiv class=\"cn-dropdown\">\u003Ca class=\"cn-nav-overview\" href=\"\u002Fen\u002Fproduct-ingredients\u002F\">Products & Services\u003C\u002Fa>\u003Ca href=\"\u002Fen\u002Fproduct\u002Ffood-grade-potato-snowflake-chips\u002F\">Potato Flakes\u003C\u002Fa>\u003Ca href=\"\u002Fen\u002Fpotato-granules\u002F\">Potato Granules\u003C\u002Fa>\u003Ca href=\"\u002Fen\u002Fproduct-ingredients\u002F#ingredients\">Potato Flakes, Granules and Starch\u003C\u002Fa>\u003Ca href=\"\u002Fen\u002Fseed-potatoes\u002F\">Seed Potatoes and 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27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\">\u003C\u002Fpath>\u003C\u002Fsvg>\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\u003C\u002Fspan>\n\t\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\u003Cdiv class=\"elementor-element elementor-element-24dd1c8f e-con-full e-flex e-con e-child\" data-id=\"24dd1c8f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-694f440c elementor-widget elementor-widget-heading\" data-id=\"694f440c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t\u003Ch6 class=\"elementor-heading-title elementor-size-default\">Core Products\u003C\u002Fh6>\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-7b2f581f elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"7b2f581f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t\t\t\t\u003Cul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fproduct\u002Ffood-grade-potato-snowflake-chips\u002F\">\u003Cspan class=\"elementor-icon-list-text\">Potato Snowflake Chips\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fadvantages-of-using-potato-granules-in-instant-mashed-potatoes-and-foodservice-catering\u002F\">\u003Cspan class=\"elementor-icon-list-text\">Potato Granules\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fseed-potatoes\u002F\">\n\n\t\t\t\t\t\t\t\t\t\t\t\u003Cspan class=\"elementor-icon-list-text\">Potato Seed Tubers\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fstorage\u002F\">\n\n\t\t\t\t\t\t\t\t\t\t\t\u003Cspan class=\"elementor-icon-list-text\">Controlled-Atmosphere Storage Rental\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fli>\n\t\t\t\t\t\t\u003C\u002Ful>\n\t\t\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\u003Cdiv class=\"elementor-element elementor-element-2fc5eb00 e-con-full e-flex e-con e-child\" data-id=\"2fc5eb00\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-1cdd9eef elementor-widget elementor-widget-heading\" data-id=\"1cdd9eef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t\u003Ch6 class=\"elementor-heading-title elementor-size-default\">Use Cases\u003C\u002Fh6>\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-28dab4e elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"28dab4e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t\t\t\t\u003Cul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fthe-role-of-potato-flakes-in-puffed-snacks\u002F\">\u003Cspan class=\"elementor-icon-list-text\">Snack-Style Puffed Foods\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fadvantages-of-using-potato-granules-in-instant-mashed-potatoes-and-foodservice-catering\u002F\">\u003Cspan class=\"elementor-icon-list-text\">Fast-Food Supply Chain\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Findustrial-bakery-clean-label\u002F\">\n\n\t\t\t\t\t\t\t\t\t\t\t\u003Cspan class=\"elementor-icon-list-text\">Industrial Baking and Pastry\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"\u002Fen\u002Fgrain-free-pet-food-ingredients\u002F\">\n\n\t\t\t\t\t\t\t\t\t\t\t\u003Cspan class=\"elementor-icon-list-text\">Premium Pet Food\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fli>\n\t\t\t\t\t\t\u003C\u002Ful>\n\t\t\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\u003Cdiv class=\"elementor-element elementor-element-599e0bde e-con-full e-flex e-con e-child\" data-id=\"599e0bde\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-4fb29a6c elementor-widget elementor-widget-heading\" data-id=\"4fb29a6c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t\u003Ch6 class=\"elementor-heading-title elementor-size-default\">Contact Us\u003C\u002Fh6>\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-3cd7945 elementor-icon-list--layout-traditional elementor-list-item-link-full_width elementor-widget elementor-widget-icon-list\" data-id=\"3cd7945\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"icon-list.default\">\n\t\t\t\t\t\t\t\u003Cul class=\"elementor-icon-list-items\">\n\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"tel:4006139889\">\u003Cspan class=\"elementor-icon-list-text\">400-613-9889\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"mailto:potato@chineseag.com\">\u003Cspan class=\"elementor-icon-list-text\">potato@chineseag.com\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"mailto:hebeijunsheng@gmail.com\">\n\n\t\t\t\t\t\t\t\t\t\t\t\u003Cspan class=\"elementor-icon-list-text\">hebeijunsheng@gmail.com\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fli>\n\t\t\t\t\t\t\t\t\u003Cli class=\"elementor-icon-list-item\">\n\t\t\t\t\t\t\t\t\t\t\t\u003Ca href=\"tel:+8615831322000\">\n\n\t\t\t\t\t\t\t\t\t\t\t\u003Cspan class=\"elementor-icon-list-text\">+86-15831322000\u003C\u002Fspan>\n\t\t\t\t\t\t\t\t\t\t\t\u003C\u002Fa>\n\t\t\t\t\t\t\t\t\t\u003C\u002Fli>\n\t\t\t\t\t\t\u003C\u002Ful>\n\t\t\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\u003Cdiv class=\"elementor-element elementor-element-12b0f1ec e-con-full e-flex e-con e-parent\" data-id=\"12b0f1ec\" data-element_type=\"container\" data-e-type=\"container\" data-settings='{\"background_background\":\"classic\"}'>\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-e73a8ac elementor-widget elementor-widget-heading\" data-id=\"e73a8ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t\u003Cp class=\"elementor-heading-title elementor-size-default\">© 2014 Hebei Junsheng Agricultural Technology Co., Ltd. · Ji ICP No. 2025138283   Source Manufacturer for the Entire Potato Industry Chain · All Rights Reserved\u003C\u002Fp>\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\u003Cdiv class=\"elementor-element elementor-element-0269e15 e-con-full e-flex e-con e-parent\" data-id=\"0269e15\" data-element_type=\"container\" data-e-type=\"container\" data-settings='{\"background_background\":\"classic\"}'>\n\t\t\t\t\u003Cdiv class=\"elementor-element elementor-element-ad41157 elementor-widget elementor-widget-heading\" data-id=\"ad41157\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t\u003Cp class=\"elementor-heading-title elementor-size-default\">Source Manufacturer for the Entire Potato Industry Chain · Wholesale of Snowflake Potato Flour · Supplier of Potato Granules · Manufacturer of Complete Sets of Deep-Processing Equipment · Virus-Free Seed Potato Propagation Base · Potato Flour Prices · OEM Manufacturing of Whole Potato Flour · Single-Cylinder Drum Dryer · Bulk Purchasing of Snowflake Potato Flour\u003C\u002Fp>\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Fdiv>\n\t\t\t\t\u003C\u002Ffooter>\n\t\t\n\u003Cdiv id=\"td-contact\" data-wechat-id=\"8613131344884\" data-wechat-qr=\"https:\u002F\u002Ftudous.cn\u002Fwp-content\u002Fuploads\u002F2026\u002F09\u002F6bc934ce45d88b175615af4fa57b8ef6.jpg\" data-wechat-service data-whatsapp-number=\"8615081368488\">\n  \u003Csection class=\"tc-panel\" id=\"td-contact-panel\" aria-labelledby=\"td-contact-title\" hidden=\"\">\n    \u003Cdiv class=\"tc-heading\">\u003Cdiv>\u003Ch2 id=\"td-contact-title\">Product and Purchasing Inquiries\u003C\u002Fh2>\u003Cp>Snowflake-shaped pieces · Granules · Potato ingredients\u003C\u002Fp>\u003C\u002Fdiv>\u003Cbutton class=\"tc-close\" type=\"button\" data-tc-close aria-label=\"Close the Procurement Inquiry Window\">×\u003C\u002Fbutton>\u003C\u002Fdiv>\n    \u003Cdiv class=\"tc-body\">\n      \u003Cdiv class=\"tc-channels\" role=\"group\" aria-label=\"Select a Consultation Channel\">\u003Cbutton class=\"tc-channel\" type=\"button\" data-tc-channel=\"wechat\" aria-pressed=\"true\">WeChat Inquiry\u003C\u002Fbutton>\u003Cbutton class=\"tc-channel\" type=\"button\" data-tc-channel=\"whatsapp\" aria-pressed=\"false\">WhatsApp\u003C\u002Fbutton>\u003C\u002Fdiv>\n\n      \u003Cdiv class=\"tc-wechat\" data-tc-pane=\"wechat\">\n        \u003Cp class=\"tc-fallback\" data-tc-wx-fallback>To obtain our WeChat contact information, please contact us by phone or through the contact page. You may also copy the quote request text below first.\u003C\u002Fp>\n        \u003Ca class=\"tc-action\" data-tc-service hidden=\"\" target=\"_blank\" rel=\"noopener noreferrer\">Open WeChat Customer Service ↗\u003C\u002Fa>\n        \n        \u003Cfigure class=\"tc-qr\" data-tc-qr-wrap hidden=\"\">\u003Cimg data-tc-qr-image alt=\"Junsheng Agriculture Sales and Customer Service WeChat QR Code\" width=\"400\" height=\"400\">\u003Cfigcaption>Use WeChat's \"Scan\" feature; after saving the image to your phone, select it from the \"Scan\" album in WeChat to recognize it.\u003C\u002Ffigcaption>\u003C\u002Ffigure>\n        \u003Cdiv data-tc-id-wrap hidden=\"\">\u003Clabel>Sales WeChat ID\u003C\u002Flabel>\u003Cdiv class=\"tc-id-row\">\u003Cinput id=\"tdc-wechat-id\" autocomplete=\"off\">\u003Cbutton class=\"tc-copy-id\" type=\"button\" data-tc-copy-id>Copy WeChat ID\u003C\u002Fbutton>\u003C\u002Fdiv>\u003C\u002Fdiv>\n      \u003C\u002Fdiv>\n      \u003Cdetails class=\"tc-inquiry\" data-tc-inquiry>\u003Csummary>Additional Product and Purchasing Information (Optional)\u003C\u002Fsummary>\n      \u003Cform data-tc-form action=\"https:\u002F\u002Ftudous.cn\u002Fcontact-us\u002F\" method=\"get\">\n        \u003Cdiv class=\"tc-field\">\u003Clabel>Procurement Method\u003C\u002Flabel>\u003Cselect id=\"tdc-market\">\u003Coption value=\"domestic\">Domestic Procurement\u003C\u002Foption>\u003Coption value=\"export\">Export Procurement\u003C\u002Foption>\u003C\u002Fselect>\u003C\u002Fdiv>\n        \u003Cdiv class=\"tc-field\">\u003Clabel>Required Products\u003C\u002Flabel>\u003Cselect id=\"tdc-product\">\u003Coption>Potato Snowflake Slices (Food Grade)\u003C\u002Foption>\u003Coption>Potato Granules\u003C\u002Foption>\u003Coption>Native Potato Starch\u003C\u002Foption>\u003Coption>Pre-gelatinized Potato Starch\u003C\u002Foption>\u003Coption>Modified Potato Starch\u003C\u002Foption>\u003Coption>Other \u002F Undetermined\u003C\u002Foption>\u003C\u002Fselect>\u003C\u002Fdiv>\n        \u003Cdiv class=\"tc-field\">\u003Clabel>Procurement Plan \u002F Demand\u003C\u002Flabel>\u003Cselect id=\"tdc-quantity\">\u003Coption>First, discuss the specifications and samples\u003C\u002Foption>\u003Coption>Trial Order (Quantity to be negotiated)\u003C\u002Foption>\u003Coption>1–5 metric tons\u003C\u002Foption>\u003Coption>5–10 metric tons\u003C\u002Foption>\u003Coption>10 metric tons or more\u003C\u002Foption>\u003Coption>1 × 20-foot container\u003C\u002Foption>\u003Coption>1 × 40HQ container\u003C\u002Foption>\u003Coption>50–200 metric tons per year\u003C\u002Foption>\u003Coption>More than 200 metric tons per year\u003C\u002Foption>\u003Coption>To be determined\u003C\u002Foption>\u003C\u002Fselect>\u003C\u002Fdiv>\n        \u003Cdiv class=\"tc-field\">\u003Clabel data-tc-destination-label>Province\u002FCity of Delivery\u003C\u002Flabel>\u003Cinput id=\"tdc-destination\" type=\"text\" maxlength=\"100\" placeholder=\"For example: Shijiazhuang, Hebei Province\" autocomplete=\"off\">\u003C\u002Fdiv>\n      \u003C\u002Fform>\n      \u003C\u002Fdetails>\n      \u003Cdiv data-tc-pane=\"wechat\">\n        \u003Cbutton class=\"tc-action tc-secondary\" type=\"button\" data-tc-copy-quote>Copy the quote request\u003C\u002Fbutton>\n        \u003Cp class=\"tc-tip\">After adding us on WeChat or opening a customer service chat, paste and send your inquiry. 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An exploration of how amylopectin and natural phosphate groups reshape the dough network, paving the way for a “clean label” era in which natural freeze-protective agents replace chemical additives in flour.\u003C\u002Fp>\n      \n      \u003Cdiv class=\"article-meta-bar\">\n        \u003Cdiv class=\"meta-item\">\n          \u003Csvg viewbox=\"0 0 24 24\" fill=\"none\">\u003Ccircle cx=\"12\" cy=\"12\" r=\"10\">\u003C\u002Fcircle>\u003C\u002Fsvg>\n          \u003Cspan>Posted on March 28, 2026\u003C\u002Fspan>\n        \u003C\u002Fdiv>\n        \u003Cdiv class=\"meta-item\">\n          \u003Csvg viewbox=\"0 0 24 24\" fill=\"none\">\u003Cpath d=\"M1 12s4-8 11-8 11 8 11 8-4 8-11 8-11-8-11-8z\">\u003C\u002Fpath>\u003Ccircle cx=\"12\" cy=\"12\" r=\"3\">\u003C\u002Fcircle>\u003C\u002Fsvg>\n          \u003Cspan>\u003Cstrong>3,892\u003C\u002Fstrong> Views\u003C\u002Fspan>\n        \u003C\u002Fdiv>\n        \u003Cdiv class=\"meta-item\">\n          \u003Csvg viewbox=\"0 0 24 24\" fill=\"none\">\u003Cpath d=\"M12 20h9\">\u003C\u002Fpath>\u003Cpath d=\"M16.5 3.5a2.121 2.121 0 0 1 3 3L7 19l-4 1 1-4L16.5 3.5z\">\u003C\u002Fpath>\u003C\u002Fsvg>\n          \u003Cspan>Junsheng Research Institute · Noodle R&D Team\u003C\u002Fspan>\n        \u003C\u002Fdiv>\n      \u003C\u002Fdiv>\n    \u003C\u002Fdiv>\n  \u003C\u002Fheader>\n\n  \u003Cdiv class=\"article-wrap\">\n    \n    \u003Carticle>\n      \u003Cdiv class=\"key-data-strip\">\n        \u003Cdiv class=\"kd-cell\">\n          \u003Cdiv class=\"kd-val\">9\u003Cspan>%\u003C\u002Fspan>\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-unit\">Volume expansion rate during ice crystal formation\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-label\">The Root Cause of Physical Damage from Freeze-Thaw Cracking\u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n        \u003Cdiv class=\"kd-cell\">\n          \u003Cdiv class=\"kd-val red\">42\u003Cspan>%\u003C\u002Fspan>\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-unit\">Percentage of Customer Complaints Due to Freeze Damage and Water Loss\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-label\">The Number One Reason for Returns of Frozen Noodles\u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n        \u003Cdiv class=\"kd-cell\">\n          \u003Cdiv class=\"kd-val\">10-20\u003Cspan>%\u003C\u002Fspan>\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-unit\">Optimal Addition Levels for Flour-Based Foods\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-label\">The perfect balance between flexibility and freeze resistance\u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n        \u003Cdiv class=\"kd-cell\">\n          \u003Cdiv class=\"kd-val\">15\u003Cspan>%↓\u003C\u002Fspan>\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-unit\">Actual Reduction Rate in Epidermal Damage\u003C\u002Fdiv>\n          \u003Cdiv class=\"kd-label\">Significantly improves the appearance of the finished product after cooking\u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n      \u003C\u002Fdiv>\n\n      \u003Cdiv class=\"article-body\">\n        \u003Cp>Quick-frozen dumplings, tangyuan, and premium fresh-chilled noodles are the core product categories of China’s cold-chain food industry. However, quality degradation throughout the cold chain has long plagued both producers and consumers. Traditional recipes based primarily on pure wheat flour often lead to extremely difficult-to-handle customer complaints after undergoing multiple freeze-thaw cycles during storage and logistics. Seeking efficient\u003Cstrong>Applications of Whole Potato Flour in Noodles\u003C\u002Fstrong>These solutions have become the key to breaking through challenges for large-scale staple food factories.\u003C\u002Fp>\n\n        \u003Ch2 id=\"s1\">I. The Fatal Flaw of the Traditional Cold Chain: Cracking of the Dough on Quick-Frozen Dumplings and Moisture Loss in Noodles\u003C\u002Fh2>\n        \u003Cfigure class=\"article-figure\">\n          \u003Cimg src=\"https:\u002F\u002Ftudous.cn\u002Fwp-content\u002Fuploads\u002F2026\u002F06\u002F082.png\" alt=\"Cold-Chain Processing of Dumplings\" title=\"The Noodle Revolution: The Mechanism by Which Whole Potato Flour Enhances Elasticity and Improves Freeze Resistance in Frozen Dumplings and Premium Chilled Noodles 1\">\n          \u003Cfigcaption>▲ Fluctuations in cold-chain temperatures can cause ice crystals within the dough to recrystallize, leading to moisture loss and, ultimately, tearing and cracking when the product is reheated at the point of sale.\u003C\u002Ffigcaption>\n        \u003C\u002Ffigure>\n\n        \u003Cp>Traditional frozen noodles face two major challenges in the cold chain:\u003C\u002Fp>\n        \u003Cul class=\"insight-list\">\n          \u003Cli>\n            \u003Cspan class=\"insight-num\">1\u003C\u002Fspan>\n            \u003Cdiv class=\"insight-content\">\n              \u003Ch4>Freeze cracking: Physical damage caused by ice crystal growth\u003C\u002Fh4>\n              \u003Cp>During the quick-freezing process, free water within the dough forms ice crystals below 0°C, causing a volume expansion of approximately 9%. If the dough lacks sufficient water-holding capacity, a large amount of free water migrates to the surface, where ice crystals accumulate and cause the structure to rupture; during thawing and cooking, water loss leaves behind voids, causing the rate of ruptures to skyrocket. Therefore,\u003Cstrong>Solutions for Cracked Skins on Frozen Dumplings\u003C\u002Fstrong>The key lies in reducing the migration of free water.\u003C\u002Fp>\n            \u003C\u002Fdiv>\n          \u003C\u002Fli>\n          \u003Cli>\n            \u003Cspan class=\"insight-num\">2\u003C\u002Fspan>\n            \u003Cdiv class=\"insight-content\">\n              \u003Ch4>Broken Chilled Fresh Noodles: Cumulative Damage from Cold Chain Fluctuations\u003C\u002Fh4>\n              \u003Cp>Inevitable temperature fluctuations in cold-chain logistics (such as repeated cycles between -18°C and -12°C) can trigger “ice crystal recrystallization.” As free water continuously seeps out, the surface of fresh-chilled noodles turns white and becomes brittle due to moisture loss, causing the breakage rate to increase by more than three times after cooking.\u003C\u002Fp>\n            \u003C\u002Fdiv>\n          \u003C\u002Fli>\n        \u003C\u002Ful>\n\n        \u003Cdiv class=\"callout callout-warning\">\n          \u003Cdiv class=\"callout-icon\">⚠️\u003C\u002Fdiv>\n          \u003Cdiv class=\"callout-content\">\n            \u003Cdiv class=\"callout-label\">The Challenges Facing the Chemical Antifreeze Industry\u003C\u002Fdiv>\n            \u003Cp>In the past, factories relied on chemical antifreeze and moisture-retaining agents such as sorbitol, phosphate blends, or propylene glycol. However, this approach seems extremely reactive in light of today’s consumer trend that favors “the shorter the ingredient list, the better.” Finding\u003Cstrong>Replacing Natural Freeze Inhibitors in Flour\u003C\u002Fstrong>Product development and the adoption of \"clean label\" principles have become key criteria for high-end frozen foods to capture market share.\u003C\u002Fp>\n          \u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n\n        \u003Ch2 id=\"s2\">II. Molecular Mechanism of Gluten-Enhancing and Freeze-Resistant Properties: How Amylopectin Interacts with Gluten to Form a “Freeze-Resistant Network”\u003C\u002Fh2>\n        \u003Cp>The core mechanism behind the ability of whole potato flour (granular or snow-white flour) to provide perfect physical frost resistance lies in the synergistic action of two types of substances:\u003Cstrong>An extremely high proportion of amylopectin\u003C\u002Fstrong>与\u003Cstrong>Naturally Phosphorylated Starch\u003C\u002Fstrong>. They interlock with wheat gluten proteins, reshaping the strength of the dough at the molecular level.\u003C\u002Fp>\n\n        \u003Cdiv class=\"mechanism\">\n          \u003Cdiv class=\"mechanism-title\">▌ Molecular Mechanism of Potato Whole-Flour for Strengthening and Frost Resistance\u003C\u002Fdiv>\n          \u003Cdiv class=\"mechanism-flow\">\n            \u003Cdiv class=\"mflow-node\">\n              \u003Cdiv class=\"mflow-node-icon\">🥔\u003C\u002Fdiv>\n              \u003Cdiv class=\"mflow-node-label\">Introduction of Potato Flour\u003Cbr>(Amylopectin + phosphate groups)\u003C\u002Fdiv>\n            \u003C\u002Fdiv>\n            \u003Cdiv class=\"mflow-arrow\">→\u003C\u002Fdiv>\n            \u003Cdiv class=\"mflow-node\">\n              \u003Cdiv class=\"mflow-node-icon\">🕸️\u003C\u002Fdiv>\n              \u003Cdiv class=\"mflow-node-label\">Compared to wheat gluten protein\u003Cbr>Form a dense, interconnected network\u003C\u002Fdiv>\n            \u003C\u002Fdiv>\n            \u003Cdiv class=\"mflow-arrow\">→\u003C\u002Fdiv>\n            \u003Cdiv class=\"mflow-node\">\n              \u003Cdiv class=\"mflow-node-icon\">💧\u003C\u002Fdiv>\n              \u003Cdiv class=\"mflow-node-label\">Strongly binds to water molecules\u003Cbr>Significantly reduce the free water content\u003C\u002Fdiv>\n            \u003C\u002Fdiv>\n            \u003Cdiv class=\"mflow-arrow\">→\u003C\u002Fdiv>\n            \u003Cdiv class=\"mflow-node\">\n              \u003Cdiv class=\"mflow-node-icon\">❄️\u003C\u002Fdiv>\n              \u003Cdiv class=\"mflow-node-label\">Inhibiting Ice Crystal Recrystallization\u003Cbr>Maintain the structural integrity of the aspic after setting\u003C\u002Fdiv>\n            \u003C\u002Fdiv>\n          \u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n\n        \u003Cp>\u003Cstrong>Hydrogen-Bond Cross-Linking of Amylopectin:\u003C\u002Fstrong> Potato starch has a branched-chain ratio of approximately 79%, which is significantly higher than that of wheat starch. A high branched-chain ratio means that more hydroxyl groups are exposed to the aqueous phase; during dough maturation, these groups form hydrogen bonds with gliadins, creating a denser three-dimensional network than that found in pure wheat flour.\u003Cbr>\n        \u003Cstrong>Electrostatic binding of phosphate groups:\u003C\u002Fstrong> In addition, potato starch naturally contains negatively charged phosphate ester groups. These hydrophilic groups strongly bind water molecules, transforming them into “bound water.” At -18°C, this bound water is unable to form destructive ice crystals, thereby fundamentally reducing the ice crystal nucleation density.\u003C\u002Fp>\n\n        \u003Ch2 id=\"s3\">III. Verification of Key Data: Significant Reduction in Breakage and Damage Rates\u003C\u002Fh2>\n        \u003Cp>In search of the perfect\u003Cstrong>Formula for Preventing Broken Noodles in Chilled Fresh Noodles\u003C\u002Fstrong>When developing a freeze-resistance solution for dumplings, we mixed potato flour into standard wheat flour in the specified proportions to conduct production-scale freeze-thaw cycle testing (Freeze-Thaw Weight Loss).\u003C\u002Fp>\n\n        \u003Ctable class=\"strategy-table\">\n          \u003Cthead>\n            \u003Ctr>\n              \u003Cth>Key Performance Indicators\u003C\u002Fth>\n              \u003Cth>Pure Wheat Flour Control Group\u003C\u002Fth>\n              \u003Cth>Add 15% potato flour\u003C\u002Fth>\n              \u003Cth>Add 25% potato flour\u003C\u002Fth>\n            \u003C\u002Ftr>\n          \u003C\u002Fthead>\n          \u003Ctbody>\n            \u003Ctr>\n              \u003Ctd>\u003Cstrong>Freeze-Thaw Weight Loss Rate (3 Cycles)\u003C\u002Fstrong>\u003C\u002Ftd>\n              \u003Ctd>4.2 ± 0.31 TP3T\u003C\u002Ftd>\n              \u003Ctd>2.8 ± 0.21 TP3T\u003C\u002Ftd>\n              \u003Ctd class=\"td-highlight\">1.9 ± 0.21 TP3T\u003C\u002Ftd>\n            \u003C\u002Ftr>\n            \u003Ctr>\n              \u003Ctd>\u003Cstrong>Cracking Rate of Frozen Dumpling Wrappers\u003C\u002Fstrong>\u003C\u002Ftd>\n              \u003Ctd>18.5%\u003C\u002Ftd>\n              \u003Ctd>9.2%\u003C\u002Ftd>\n              \u003Ctd class=\"td-highlight\">4.8%\u003C\u002Ftd>\n            \u003C\u002Ftr>\n            \u003Ctr>\n              \u003Ctd>\u003Cstrong>Breakage Rate of Chilled Fresh Noodles During Steaming and Boiling\u003C\u002Fstrong>\u003C\u002Ftd>\n              \u003Ctd>6.3%\u003C\u002Ftd>\n              \u003Ctd>3.1%\u003C\u002Ftd>\n              \u003Ctd class=\"td-highlight\">1.8%\u003C\u002Ftd>\n            \u003C\u002Ftr>\n            \u003Ctr>\n              \u003Ctd>\u003Cstrong>Sensory Evaluation (Elasticity After Reheating)\u003C\u002Fstrong>\u003C\u002Ftd>\n              \u003Ctd>6.8 \u002F 10\u003C\u002Ftd>\n              \u003Ctd>7.9 \u002F 10\u003C\u002Ftd>\n              \u003Ctd class=\"td-highlight\">8.4 \u002F 10\u003C\u002Ftd>\n            \u003C\u002Ftr>\n          \u003C\u002Ftbody>\n        \u003C\u002Ftable>\n\n        \u003Cdiv class=\"callout callout-insight\">\n          \u003Cdiv class=\"callout-icon\">💡\u003C\u002Fdiv>\n          \u003Cdiv class=\"callout-content\">\n            \u003Cdiv class=\"callout-label\">Process R&D and Balancing Tips\u003C\u002Fdiv>\n            \u003Cp>The data shows that as the substitution rate of whole-grain flour increases, frost resistance continues to improve. However, it is important to note that if the substitution rate exceeds 30%, the wheat gluten proteins become overly diluted, which can actually reduce the dough’s extensibility and lead to irregular edges during sheeting. In this case, it is essential to supplement the dough accordingly. \u003Cstrong>2–4% Gluten Powder (Active Wheat Protein)\u003C\u002Fstrong>Perform formula balancing.\u003C\u002Fp>\n          \u003C\u002Fdiv>\n        \u003C\u002Fdiv>\n\n        \u003Ch2 id=\"s4\">IV. Guidelines for Optimal Addition Ratios for Different Categories of Noodle Products\u003C\u002Fh2>\n        \u003Cp>Based on extensive validation through large-scale production, the optimal addition ranges for potato flour in various types of frozen noodle products are as follows and can serve as starting points for food manufacturers to upgrade their formulations:\u003C\u002Fp>\n\n        \u003Cdiv class=\"ratio-box\">\n          \u003Cdiv class=\"ratio-title\">🥟 Frozen Dumpling \u002F Wonton Wrappers (We recommend using granulated flour)\u003C\u002Fdiv>\n          \u003Cdiv class=\"ratio-row\">\n            \u003Cspan class=\"ratio-name\">Standard Addition Ratio\u003C\u002Fspan>\n            \u003Cdiv class=\"ratio-bar-wrap\">\u003Cdiv class=\"ratio-bar\">\u003C\u002Fdiv>\u003C\u002Fdiv>\n            \u003Cspan class=\"ratio-pct\">15-25%\u003C\u002Fspan>\n          \u003C\u002Fdiv>\n          \u003Cp>Focus on improving issues related to freezing cracks and bursting during steaming. When using the “thin wrapper, generous filling” method, it is recommended to set the lower limit to 15% to ensure sufficient elasticity and stretchability of the wrapper.\u003C\u002Fp>\n        \u003C\u002Fdiv>\n\n        \u003Cdiv class=\"ratio-box\">\n          \u003Cdiv class=\"ratio-title\">🍜 Premium Chilled Fresh Noodles \u002F Udon Noodles (either snowflake-style or granulated flour is acceptable)\u003C\u002Fdiv>\n          \u003Cdiv class=\"ratio-row\">\n            \u003Cspan class=\"ratio-name\">Standard Addition Ratio\u003C\u002Fspan>\n            \u003Cdiv class=\"ratio-bar-wrap\">\u003Cdiv class=\"ratio-bar\">\u003C\u002Fdiv>\u003C\u002Fdiv>\n            \u003Cspan class=\"ratio-pct\">10-20%\u003C\u002Fspan>\n          \u003C\u002Fdiv>\n          \u003Cp>The anti-breakage effect reaches its maximum marginal benefit at around 15%. During processing, it is recommended to extend the proofing time by 10 minutes to ensure that the whole-grain flour is fully hydrated and absorbs water.\u003C\u002Fp>\n        \u003C\u002Fdiv>\n\n      \u003C\u002Fdiv>\n\n      \u003Cdiv class=\"author-box\">\n        \u003Cdiv class=\"author-avatar\">研\u003C\u002Fdiv>\n        \u003Cdiv class=\"author-info\">\n          \u003Ch4>Junsheng Research Institute · Noodle R&D Team\u003C\u002Fh4>\n          \u003Cdiv class=\"role\">Industrial Dough Rheology · Clean Label Formulation Support\u003C\u002Fdiv>\n          \u003Cp>Our team specializes in developing hydration network models for starch macromolecules and gluten proteins, and is committed to transforming natural potato raw materials into standardized application solutions for industrial noodle factories to enhance freeze resistance, cooking stability, and reduce pressure drop and return rates.\u003C\u002Fp>\n        \u003C\u002Fdiv>\n      \u003C\u002Fdiv>\n    \u003C\u002Farticle>\n\n    \u003Caside class=\"article-sidebar\">\n      \n      \u003Cdiv class=\"sidebar-block\">\n        \u003Cdiv class=\"sidebar-block-title\">Technical Index for This Issue\u003C\u002Fdiv>\n        \u003Cul class=\"toc-list\">\n          \u003Cli>\u003Ca href=\"#s1\" class=\"active\">\u003Cspan class=\"toc-num\">一\u003C\u002Fspan>The Critical Weaknesses of Traditional Cold Chains and Their Physical Causes\u003C\u002Fa>\u003C\u002Fli>\n          \u003Cli>\u003Ca href=\"#s2\">\u003Cspan class=\"toc-num\">二\u003C\u002Fspan>Molecular Mechanisms of Branched Starch in Strengthening and Freeze Resistance\u003C\u002Fa>\u003C\u002Fli>\n          \u003Cli>\u003Ca href=\"#s3\">\u003Cspan class=\"toc-num\">三\u003C\u002Fspan>Validation of Key Data on Preventing Noodle Breakage in Chilled Fresh Noodles\u003C\u002Fa>\u003C\u002Fli>\n          \u003Cli>\u003Ca href=\"#s4\">\u003Cspan class=\"toc-num\">四\u003C\u002Fspan>Optimal Addition Ratios for Different Types of Noodles\u003C\u002Fa>\u003C\u002Fli>\n        \u003C\u002Ful>\n      \u003C\u002Fdiv>\n\n      \u003Cdiv class=\"sidebar-block\">\n        \u003Cdiv class=\"dl-box\">\n          \u003Cdiv class=\"dl-icon\">📥\u003C\u002Fdiv>\n          \u003Ch4>Request a copy of “Clean-Label Freeze-Resistant Solutions for Industrial Noodles”\u003C\u002Fh4>\n          \u003Cp>Detailed flour-to-water ratio adjustment curves and guidelines for blending with gluten flour, including fresh cold noodles and dumpling wrappers\u003C\u002Fp>\n          \u003Ca href=\"\u002Fen\u002Fcontact-us\u002F\" class=\"dl-btn\" rel=\"noopener noreferrer\" target=\"_blank\">Download the White Paper PDF for Free\u003C\u002Fa>\n        \u003C\u002Fdiv>\n      \u003C\u002Fdiv>\n\n      \u003Cdiv class=\"sidebar-block\">\n        \u003Cdiv class=\"sidebar-block-title\">Formula Upgrade Support\u003C\u002Fdiv>\n        \u003Cdiv class=\"contact-widget\">\n          \u003Cdiv class=\"contact-widget-icon\">🥟\u003C\u002Fdiv>\n          \u003Cdiv class=\"contact-widget-phone\">400-613-9889\u003C\u002Fdiv>\n          \u003Cdiv class=\"contact-widget-time\">Senior Noodle Formulator: Online Q&A\u003C\u002Fdiv>\n          \u003Ca href=\"\u002Fen\u002Fcontact-us\u002F\" class=\"contact-widget-btn\" rel=\"noopener noreferrer\" target=\"_blank\">Schedule a Custom Sample Test\u003C\u002Fa>\n        \u003C\u002Fdiv>\n      \u003C\u002Fdiv>\n    \u003C\u002Faside>\n\n  \u003C\u002Fdiv>\n\n  \u003Csection class=\"cta-banner\">\n    \u003Ch3>Looking for a “natural antifreeze” to replace chemical additives?\u003C\u002Fh3>\n    \u003Cp>By removing the jarring moisture-retaining agents from the ingredient list, we completely resolve the problem of breakage and collapse during the cold-chain storage and transportation of frozen foods.\u003Cbr>We welcome you to request test samples of processing-grade potato flour from the Xiang Junsheng R&D Center to revitalize your core competitiveness in the baked goods industry.\u003C\u002Fp>\n   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