The advantages of

noodles are: first, it is easy to cook, and the second is to make it into cold noodles. After a little water, it can eat more cool. However, in noodles, there is a considerable technical content, and many people are worried about it. A TV director asked me nine questions about noodles in one breath, and I added three questions that many friends are also interested in. Here I will post my answers together. Question 1: are noodles more nutritious? Is the protein content of the more tendons the higher?

A: indeed, the elasticity of noodles is closely related to the protein content in flour; the protein content of flour and the quality of gluten are related to the varieties of wheat. Some of them are more suitable for making pancakes The protein in

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flour is mainly composed of “gluten protein”. It has wonderful viscoelasticity – it can form a ball without dispersing, has great ductility and good elasticity. This wonderful nature, almost no food can match it. There are more than ten thousand kinds of flour based foods in the world. This is why flour has become the first food in the world. Generally speaking,

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generally speaking, the higher the protein content in flour, the better the toughness and elasticity of flour without any additives. The more difficult it is to break the strips when stretching and cooking. Of course, under the same cooking time, the more tender the taste will be.

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however, only the protein content of noodles is related to gluten strength. It doesn’t matter what the vitamin and mineral content is. Even, the vitamin content of many noodles with excellent strength is lower than that of ordinary noodles.

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question 2: is there any way to make noodles more muscular?

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A: the gluten content of most wheat varieties traditionally planted in China is not high enough. In the case that there is no way to change the protein content of flour, people think of many ways to change the taste of noodles. The most common method is to add salt into flour, which can strengthen the interaction between gluten and protein by the action of salt ions, so that it is not easy to cook. So, if you look at the dried noodles in the supermarket, most of them have the ingredient of “salt”. This method is also commonly used in home cooking. However, a better way is to add alkali to the dough. This is because, under alkaline conditions, the “sulfhydryl” chemical group in gluten protein is easy to lose hydrogen, and it is easier to form “disulfide bonds” by crosslinking between protein molecules, which is like pulling a lot of ropes between proteins and tying them together. The closer the protein is, the less likely it is to loosen, and the stronger the gluten of natural flour food will be.

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therefore, if you look at the refrigerated shelves of supermarkets, those so-called Japanese Ramen products all have the word “sodium carbonate”; while the “Penghui” used by folk people to make Lanzhou ramen and the ash from various plants and trees are mainly composed of potassium carbonate. Sodium carbonate (commonly known as soda, soda ash) and potassium carbonate have obvious alkalinity, and have been developed as the earliest food additives for human beings since ancient times. This method has also been developed and used by southern rice loving residents to make food like rice dumplings.

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the other ways to make noodles become gluten are adding oxidant, vegetable gum, water retaining agent and enzyme preparation. Adding oxidants is to add the commonly used “whitening agent” in the past. They can make the protein in the dough form “disulfide bond” through oxidation. The so-called add vegetable gum, is to add some sticky gum material. For example, if you extract the glue from kelp and add it to the dough, the noodles will be more chewy. For example, adding phosphate, which likes to “bind” water molecules, can also make noodles plump and not easy to rot. The most technological method is to add glutamine aminotransferase. This is the legendary “meat glue” or “bio glue”. They can make the protein in the food naturally “stick” together, and when used well, they can also make the protein in the dough hold hands with each other and become stronger. There are also traditional ways to make protein and starch more resilient, such as adding borax and alum. Because these methods are harmful to health and have been prohibited by Chinese laws and regulations (for example, many countries in South and Southeast Asia are still licensed), so we will not discuss them here. Question 3: can I buy noodles with yellow color? Is the whiter the noodles, the better?

A: flour should be slightly dark, slightly yellow color, not pure white. Pure white flour, one is to remove too much of the outer layer of high nutritional value of the part, the other is to use oxidant treatment, a small amount of yellow carotenoids in the flour oxidized, the color appears more white. However, if the flour is obviously yellow after cooking and steaming, the most likely reason is adding alkali. In addition to the trace carotenoids, there are trace flavonoids in flour. These antioxidants are usually almost colorless, but once in alkaline environment, they will show a bright yellow. Onion, potato, apple and other food will turn yellow when cooked, steamed bread with excessive alkali will turn yellow, rice dumplings will turn yellow, and the skin of Guangdong style wonton will turn yellow It’s all about this. Therefore, when you see the color of noodles turning yellow, don’t be sentimental and think that people have put eggs and other good materials for you. It is possible to add some yellow pigment besides alkali in instant noodles The yellow noodles of

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have no toxicity, but in addition to the pleasant taste, there are also some unsatisfactory places, that is, the vitamin content decreases. Flour is a good source of vitamin B1, and there are many B2, but once alkali is added, these two vitamins will decompose rapidly. When cooking, they are dissolved in alkaline water in addition to heating, and they are almost eliminated. Therefore, it can only be said that it is a personal choice whether to enjoy the taste of Jindao at the expense of vitamins. Are

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4 suitable for different populations? It is said that high gluten noodles are not suitable for people with high blood sugar?

A: high gluten flour usually refers to the one with high gluten protein content

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