GEBAKE™ NOODLE TEXTURE

Cooked Texture & Bite Control Enzyme Solution
Best for: Fresh noodles • Instant noodles • Ready-to-cook noodles

GEBAKE™ NOODLE TEXTURE is a precision enzyme-based texture management system developed to deliver consistent cooked bite, uniform mouthfeel, and stable texture performance in noodle products. Noodle eating quality is driven by how the starch–protein matrix hydrates, gelatinizes, and sets during steaming/cooking, drying, and final preparation by the consumer. Variations in flour quality (protein strength, damaged starch), formulation (salt/alkali), and process conditions (sheeting, steaming, drying/frying) can cause inconsistent cooked outcomes—such as soft or brittle bite, uneven firmness, surface stickiness, or non-uniform hydration after cooking. GEBAKE™ NOODLE TEXTURE uses targeted carbohydrase-driven enzyme chemistry (with selected bakery enzymes tailored for noodle systems) to optimize the internal matrix and water distribution. This supports controlled structure formation during processing and leads to more predictable texture development after cooking—helping manufacturers maintain a consistent sensory profile across batches and production shifts.

Fresh noodles (Hakka-style, chowmein-style, fresh-cut noodles)
Instant noodles (fried and non-fried): consistent bite after reconstitution
Ready-to-cook noodles requiring stable cooked firmness and mouthfeel
Systems facing issues like uneven bite, inconsistent firmness, stickiness after cooking, or variable rehydration

Applications:

Typical Dosage

Suggested dose:

5–40 g per 100 kg flour (0.005–0.04%)
Dosage depends on flour quality, salt/alkali system, process intensity (steaming/drying/frying), and target cooked texture profile.

Add GEBAKE™ NOODLE TEXTURE during dry blending with flour or incorporate via your premix system.
Maintain consistent hydration and mixing development for stable structure formation.
Finalize dosage through line trials using KPIs such as cooked bite firmness, mouthfeel uniformity, strand separation, stickiness perception, and rehydration consistency.

Optimizing water distribution to support even gelatinization and consistent bite
Controlled carbohydrate modification
Improved internal structure, firmness and uniform mouthfeel
Enhanced tolerance to flour variability that typically shift cooked texture outcomes

Consistent cooked texture across batches and flour changes
Improved bite and firmness control (balanced chew without toughness)
Uniform mouthfeel with reduced texture variation strand-to-strand
Better hydration consistency after cooking (more even reconstitution)
Reduced cooked stickiness perception and improved strand separation
More stable performance across process variations in steaming/drying/frying

GEBAKE™ NOODLE FLOW

Best for: instant noodles (fried/non-fried), Hakka noodles, chowmein noodles, fresh noodles Function: Improves sheeting/extrusion stability, reduces stickiness, and supports smooth high-speed processing