Table 1 Application of enzymes in the production of fresh noodles and CSB

Alpha amylase

Enhance dough fermentation, texture and sensory properties

Improving specific volume, internal structure and crumb texture

60 mg/kg

24 mL/100 kg

< 30 mg/kg

[87,88,89]

Glucose

Enhance appearance, chewiness, smoothness, cooking tolerance and whiteness

Soft crumb, high whiteness and delayed staling

20–40 mg/kg

20 mg/kg

[91,92,93,94]

Lipase

Enhance appearance, whiteness, and elasticity; flavor generation

60 mg/kg

[92]

Xylanase (XynA)

Improving specific volume and hardness

120 U/kg

[98]

Transglutaminase

Reducing water absorption and cooking loss

0.01% (buckwheat noodle)

[102, 103]

Enhancing hardness and tensile force

2% (YAN)