First of all, flour contains a lot of starch and protein, which can reduce the surface tension of water and make it easier to form bubbles when water is heated. At the same time, starch and protein in flour can also increase the stability of bubbles, making them not easy to rupture.
Secondly, when making noodles, flour and water need to be mixed and kneaded into dough, and then rolled and sliced. In this process, the moisture in the dough will gradually evaporate, resulting in the increase of starch and protein concentration in the dough. When cooking noodles, the water temperature rises, and the bubbles under the water surface gradually increase, and these bubbles are more stable and not easy to break due to the action of starch and protein.
Finally, if there is too much water when cooking noodles, there will be too many bubbles on the water surface, which will easily make water overflow the pot. Therefore, when cooking noodles, we should control the amount of water, neither too much nor too little. At the same time, measures such as choosing the right size pot, controlling the right temperature and not covering the pot cover can also prevent water from overflowing the pot.
To sum up, the reason why water comes out after cooking noodles is related to ingredients and production steps. We can prevent water from overflowing the pot by controlling the amount of water, choosing the right size pot and controlling the right temperature.