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The Institute organizes technical seminars
The Institute organizes technical seminars
——The application of hydrophilic colloids in flour products
At 2 pm on January 19, 2022, the Hydrocolloid Research Institute organized the project members of the “Shanghai Jiaotong University-BLG Future Food Joint Laboratory” to hold a technical seminar on the application of hydrophilic colloids in noodle products at the headquarters of BLG Group. Attendees of the seminar included Dr. Lu Wei, Dr. Li Xiaoyang from the School of Agriculture of Shanghai Jiaotong University and the Ph.D. supervisor team, Mr. Wang Jinyuan, Chairman of BLG, Mr. Deng Nianxiang, Vice President, members of the R&D team and colleagues from other departments.
    This technical seminar was lectured by Dr. Li Xiaoyang from Shanghai Jiaotong University, and mainly focused on the application of hydrophilic colloids in noodle products. The seminar discussed the effects of hydrocolloids on starch paste/gel properties, the effects of hydrocolloids on the quality of gluten-free bread, and the effects of hydrocolloids on traditional Chinese staple food noodles, steamed bread and frozen cooked noodles. ; And focus on the application of colloids in flour products. (Contributor – Song Jia, Human Resources Center)
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