APPLICATION CASE STUDY Blend XF-S106 · Rev. 01
Noodle
Maximum elasticity · firm snap · glossy surface — proven in a wheat-noodle boil & ice-shock trial.
01 The challenge
Standard wheat noodles have a coarse surface and soft, 'mushy' bite, and lose starch on boiling. We tested mix-phosphate blends to improve elasticity, clarity, and cooking yield.
🎯 Key finding. XF-S106 delivered the absolute highest elasticity — a premium, firm noodle that resists breaking — plus a smooth, glossy surface and better chewiness.
02 How we tested
- 1 Base recipe — 250 g wheat flour, 0.75 g mix phosphate (variable), 3.75 g salt, 95 g water.
- 2 Dough — Powders dissolved in water, kneaded into flour 5 min, machine-kneaded 10 rounds.
- 3 Critical rest — 30 min for gluten extension.
- 4 Sheet & cut — Sheeted 3 mm down to 1 mm, cut into noodles.
- 5 Cook & shock — Boil 2 min 30 s → immediate ice-water shock (5–10 °C) to lock elasticity.
03 Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-S106 |
|---|---|---|---|
| Visual | 'Rough, little oil' | 'Smooth, oily, moist' | 'Smooth, shiny, oily' |
| Texture | Soft, coarse | Chewy & elastic | Highest elasticity — hard to break |
| Mouthfeel | Less elastic | Chewiest, elastic | Chewiest, most elastic — firm bounce |
XF-S106
- Visual
- 'Smooth, shiny, oily'
- Texture
- Highest elasticity — hard to break
- Mouthfeel
- Chewiest, most elastic — firm bounce
04 Why XF-S106 wins
Premium chewy upgrade
XF-S106 maximizes gluten-network reinforcement during the resting phase. Paired with ice-water shock (5–10 °C), the cross-linked proteins instantly contract, locking in maximum structural tension and chew — plus a glossy, artisanal appearance at industrial scale.
05 Product & use
- Blend
- XF-S106
- Best for
- High-end noodle lines — snap, chew, gloss
- Dosage
- 0.3% of flour weight
- Application
- White wheat noodles
- Optimized for
- 30-min gluten rest + ice-water shock 5–10 °C
Contains: E450(iii) · E1420 · E471