IntroductionIn modern noodle production, high-temperature, high-pressure (HTHP) steaming is a critical processing step that significantly enhances product quality. Compared to traditional atmospheric steaming, HTHP treatment (typically 100–120°C, 0.1–0.2 MPa) induces beneficial changes in starch, pr Read More

Wheat Flour vs. Flour: What’s the Difference?Ever felt confused by the different types of flour at the grocery store? Wheat flour, all-purpose flour, wheat core flour—what do they mean? Let’s break it down so you can shop with confidence!Production Process DifferencesWheat Flour (Whole Wheat Flour): Read More

Have you ever wondered why some Asian noodles like ramen or Jook-sing noodles have that distinctive springy texture and golden hue? The secret lies in an ancient culinary trick — alkaline water. This seemingly simple ingredient unlocks a world of texture science, cultural tradition, and practical fo Read More

A recent French study exposing the socio-environmental costs of imported foods has sparked global conversations about ethical consumption. From cocoa and coffee to vanilla and cashews, these pantry staples often hide stories of deforestation, pollution, and worker exploitation - issues that find the Read More

Recent food safety incidents have reignited public vigilance. The Hong Kong Special Administrative Region's Centre for Food Safety recently quarantined XO-ice brand frozen desserts imported from Malaysia due to excessive coliform bacteria levels, underscoring the critical importance of food safety c Read More