Flour mixing: mixing flour with water and additives, after a certain period of proper stirring, gliadin and glutenin gradually absorb water and swell, and combine with each other to form a continuous film-like matrix and cross-combine with each other to form a three-dimensional gluten network structure with certain elasticity, extensibility, stickiness and plasticity, which can be further utilized by people, such as making noodles, jiaozi, bread and cakes.

Wake-up: Wake-up refers to letting the mixed noodles stand for a period of time before further processing or cooking. This process is called awakening. The process of dough awakening makes the mixed dough easier to process, and the dough made is tender and soft, and the taste is more delicate and smooth.