They Make Positive Contribution to Improvement of People’s Diet

The Food Research Institute of the Foodstuff and Daily Necessities Institution under the Ministry of Local Industry has newly established advanced processes of producing wheat gluten intensifier and natural preservative.

The development of wheat gluten intensifier and natural preservative based on domestic technology and raw materials made it possible to produce exclusive wheat suited for making various kinds of wheat flour foods with good taste and high quality in all regions across the country and improve maintenance safety.

As people’s demand on various kinds of processed wheat products of high quality is growing, they put great efforts into developing wheat processing technology.

True to the Party’s policy on providing our people with more civilized and better dietary conditions, scientists of the research institute intensified research into developing gluten intensifier effective for improving the quality of wheat flour foods.

They determined rational method of mixing new materials and established industrialized process for mass-production by their own strength and technology in close cooperation with several units including the Microbiological Research Institute of the State Academy of Sciences.

Meanwhile, they pushed ahead with the work for developing natural preservative which can prolong shelf life of wheat flour foods in a three-dimensional way.

The Ministry of Local Industry and the State Science and Technology Commission rendered unselfish assistance in successfully completing the project.

Not long ago, the scientists succeeded in producing a large amount of wheat gluten intensifier and natural preservative from newly-established advanced production processes.

Now the institute strives to further perfect the production technology.

Rodong Sinmun