Improve the texture of dough, improve the elasticity and extensibility of gluten, improve the processing performance of dough; reduce the surface roughness of noodles, make the strips more smooth, reduce cooking loss; improve the water absorption performance of products, speed up the rehydration speed of noodles; improve the eating quality of noodles, make the noodles more smooth and smooth; prevent the noodles from rancidity, extend the shelf life, and facilitate the circulation and sales 。