Hydrophilic polymers, known as water-holding thickeners, are effective in maintaining the moisture content of food products, thus enhancing their taste. These thickeners possess a strong ability to absorb water, making them beneficial for meat and flour-based products. Take noodle dishes, for instance. By incorporating thickeners into the dough, the water absorption capability improves, allowing for a faster penetration of water into protein molecules and starch particles during the dough preparation stage. This facilitates the mixing process, and the thickener can absorb a substantial amount of water, significantly increasing the dough's water-absorption capacity and the product's weight. The gel properties of the thickener enhance the viscoelasticity of flour-based products, elevate the level of starch α, and prevent premature aging and dryness.