Chapter I. Raw materials, auxiliary materials and noodle improvers Section I. Raw materials 1
I. Wheat flour 1
II. Corn flour 13
III. Buckwheat flour 20
IV. Mung bean flour 30
Section II. Water, salt and alkali 33
I. Water 33
II. Salt 37
Third. p>
Third, alkali 38
Section III Starch and modified starch 41
I. Starch 41
II. Modified starch 43
Section IV Flour improvers 48
I. Gluten-enhancers 48
II. Whiteners 53
III. Emulsifiers 55
IV. Phosphates 59
V. p>
V. Coloring agent60
VI. Thickening agent65
Chapter II Production Technology of Hanging Noodles
Section I: Characteristics and Recipe of Hanging Noodles71
Section II: Varieties of Hanging Noodles72
I. Thin Strip Noodles73
II. Ordinary Hanging Noodles73
III. Wide Band Hanging Noodles74
Third section of the production process of hanging noodles and its equipment75
I, raw material conveying75
II, and noodles76
III, ripening88
IV, rolling 93
V, cutting strips98
VI, drying 102
VII, cutting114
VIII, measuring and packaging of hanging noodles 118
Nine, the packaging of noodles 119
Ten, the treatment of noodle head 119
Eleven, the energy consumption in the production of noodles 121
Chapter III Mixed Grain Noodle Production Technology
Section 1 Mixed Grain Noodle Production 124
I. Buckwheat Noodles 125
Second, Oat Noodles 132
III. /p>
Three, barley noodles 136
Four, corn noodles 137
Five, Coix lacryma noodles 140
Six, black bean noodles 144
Seven, black rice noodles 146
Eight, konjac noodles 150
Nine, soybean noodles 153
Ten, yam noodles 154
XI, sweet potato noodles 156
XII, kudzu root noodles 159
XIII, millet noodles 161
XIV, sorghum noodles 163
XV, mung bean noodles 165
XVI, seed amaranth noodles 165
Section II, the production process of miscellaneous grains of noodles often encountered in the technical problems and solutions Methods 166
I, and noodles 167
Second, crispy noodles 167
Chapter IV Special Noodle Production Technology
Section I Vegetable Noodles 169
I, vegetable noodle formulas and production process 169
Second, vegetable noodle technical problems often encountered and solutions 173
Section II Nutrition-enhanced noodles174
I. Nutrient-enhanced noodles174
II. Nutrient-enhanced noodles176
III. Technical problems and solutions encountered in the production process of nutrient-enhanced noodles180
Third section: Shaped noodles181
I. Long-bearded noodles181
II. Hot-pot noodles 182
Three, hollow noodles183
Four, butterfly noodles185
Five, half-wet noodles185
Chapter V Production Technology of Hanging Noodles for Special Groups
One, maternal nutritional noodles187
Second, children's nutritional noodles 188
Three, elderly people's noodles189
Four, obese people's noodles188
Three, elderly people's noodles189
Four, obese people's noodles188
Four Hanging Noodles for Obese Patients 189
V. Hanging Noodles for Diabetic Patients 190
Chapter 6: Quality Inspection and Storage of Hanging Noodles
I. Short-term Storage of Hanging Noodles 192
II. Medium- and Long-Term Storage of Hanging Noodles 193
III. Quality Inspection of Hanging Noodles 195
References