Because the main ingredients in flour are protein and starch, in order to make noodles that are strong, resistant to boiling and muddy soup, smooth and delicious, we must find ways to make protein and starch in flour give full play. Therefore, we need to put something in the noodles. So, what is put in the noodles when they are processed?
What you need to put in making fresh noodles at home is to make fresh noodles at home. In order to make the noodles strong, resistant to boiling and muddy soup, smooth and delicious, you can add a proper amount of salt and replace the water part of the dough with egg liquid or duck egg liquid. If you add a proper amount of fruit and vegetable juice to the dough, you can also make colorful noodles with various colors.
1, the role of adding salt
When fresh noodles are made, a proper amount of salt is added, and the salt can interact with gluten, so that the elasticity and toughness of gluten are enhanced and the gluten is more compact, so that the wet noodles made in this way have gluten strength.
2. The function of adding egg liquid or duck egg liquid.
When making fresh noodles, the water part of the dough is replaced by egg liquid or duck egg liquid. In the process of dough mixing, the protein film will wrap the mixed air into foam, which will stick with gluten network, starch, soluble protein and so on to form dough. The fresh noodles made in this way are more resilient and resistant to boiling and muddy soup. The cooked fresh noodles will increase in volume (thicken) and taste smooth and delicious.
What to put in making fresh and wet noodles? The fresh and wet noodles mentioned here refer to the fresh and wet noodles made in small shops that specialize in selling noodles, and the bagged fresh and wet noodles sold in supermarkets.
People who sell fresh and wet noodles will add a proper amount of salt, alkaline noodles or noodle gluten enhancer when making fresh and wet noodles, in order to make them strong, resistant to boiling and muddy soup, smooth and smooth in taste, and will not change color, soften and turn sour after being stored for a long time.
1, the function of putting in alkaline surface
Alkaline noodles, also known as edible alkali, are edible sodium carbonate. When making fresh wet noodles, adding an appropriate amount of alkaline noodles can increase the toughness and elasticity of gluten and make gluten more compact. The fresh wet noodles made in this way are strong, resistant to boiling and muddy soup, smooth and delicious, and have an alkaline flavor.
Alkaline noodles can make fresh and wet noodles alkaline, so that enzymes in them can not work, and prevent fresh and wet noodles from appearing black spots and softening; Alkaline noodles can neutralize the sour taste of fresh and wet noodles caused by lactic acid bacteria during storage.
2. The function of adding noodle stiffening agent
The noodle stiffening agent, also called the moisture retention agent for adjusting the acidity of wet noodle products, contains sodium carbonate, potassium carbonate, xanthan gum, sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and konjac powder. Among them, the combination of sodium carbonate and potassium carbonate makes fresh and wet noodles alkaline, which is similar to that of alkaline noodles; The combination of sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate can make fresh and wet noodles not easy to dehydrate and shrink, and is a water retention agent; Xanthan gum and konjac powder absorb water and swell, which can make fresh and wet noodles soft and elastic.
Summary When making fresh noodles at home, salt should be added, and part of the water mixed with noodles should be replaced by egg liquid or duck egg liquid. The fresh noodles made in this way are strong, resistant to boiling and muddy soup, and have a large expansion after cooking, which makes them smooth and delicious.
To make fresh wet noodles, salt and alkaline noodles should be added. The fresh wet noodles made in this way are strong, resistant to boiling and muddy soup, smooth and delicious to eat, and can prevent the fresh wet noodles from appearing black spots, softening and turning sour.
If you want fresh wet noodles to be soft and elastic, put xanthan gum and konjac powder; If you want fresh and wet noodles not to dehydrate and shrink easily, you should put water retention agent.