List the following:

1. Pack p>5 grams of jiaozi flour, add 5-6% warm water, add 2% refined salt, fully knead, wake up for 3 minutes and start operation. Putting salt in the noodles will not only increase gluten, but also make the jiaozi out of the pot not sticky.

2. roll noodles.

add 35-4% warm water to p>5 flour, add 2% refined salt and a little edible alkali, and wake up for 3 minutes. This will not only increase the muscle strength, but also make the taste smooth.

3. pancake noodles.

5 grams of flour with 5 ~ 6% warm water, 2 minutes after waking up, the effect is excellent.

Extended information:

Selection skills of flour

Whiteness

The color of flour will directly affect the color of bread. The closer to the center of wheat grain, the whiter the color and the better the quality of flour, so the quality of flour can be seen from the color of flour. You can't bleach with bleach, but if you bleach too much, the color will be dead white and gray, but the color of flour is not important for making hard bread.

gluten strength

gluten in flour constitutes the network structure of bread. If the network structure is too weak, good bread will not be made. Therefore, flour should have enough gluten to make a good bread:

1. Adequate protein quality and good quality protein.

2. Enough sugar and amylase to supply sugar for yeast fermentation.

3. Enough a- amylase can adjust the gelatinization of starch.

Fermentation endurance

Bread exceeds the predetermined fermentation time, but good bread can be made, which is called fermentation endurance. Therefore, flour should have sufficient fermentation endurance.

Brief introduction of flour quality terms

1. Crude protein: the value of protein content determined by whole wheat flour, expressed in percentage points. This is a very important parameter representing nutritional quality. The protein of flour is closely related to the protein content of grain, and the latter is generally one percentage point less than the former. The greater the value, the better the quality.

2. Wet gluten: expressed in percentage points. Gluten in flour is the basis of baking bread and other fermented foods. The quantity and quality of gluten are the main factors that determine the processing quality of flour. Wet gluten is gluten that contains a certain amount of water and has not been dried. The greater its value, the better its quality.

Baidu encyclopedia: flour