Flour products such as noodles are common types of food in the northern regions, and in the southern regions where rice is eaten like rice, noodles do not seem to be so popular. Therefore, when the southern people found that some of the noodles were cooked for a long time, they would suspect that the noodles had plasticizers or some kind of “glueâ€, but this was not actually the case. Some of the noodles are not boiled because of the high quality and quantity of gluten. In fact, when the flour is produced, companies will use gluten meters to make measurements. So here we can tell why some of the noodles are not boiled. ?
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Flour and all raw flour products (eg, noodles, noodles, dumplings, etc.) will leave the starch and water-soluble components away when washed with water, and the remaining sticky, stretchable material that is insoluble in water is gluten. The main component of gluten is protein, and normal consumption not only does not harm the human body, but, on the contrary, it can provide essential amino acids for the human body as a plant protein. Because gluten is closely related to the quality of flour, it is necessary to use gluten meters to determine the quality and quantity of gluten in flour in order to increase the quality and grade of flour.
In fact, the content of gluten in wheat flour is an important measure to determine the processing quality characteristics of wheat. The higher the level of wheat flour, the higher the gluten content required. In addition, the content of gluten in wheat flour is also an important indicator to determine the use of wheat flour. Therefore, it is necessary to produce special flour that meets different purposes in production. The use of gluten meters for control is the most ideal and most effective way. Therefore, from this point of view, it is easy to explain why some noodles are not boiled. If the gluten protein content is too low, the toughness and elasticity of the noodles are insufficient, and they are easily broken during processing, and it is easy to mix the soup when cooking. However, if there is too much gluten protein and the noodle has too much toughness, then it will be hard to cook, but because it is not easy to cook, it will also cause the final taste of the noodles to be poor. Therefore, the user can pay more attention to the packaging instructions of the noodles when he chooses. .
