Because salt, flour alkali, starch, eggs and gluten sources are added in the process of making corn noodles to increase the gluten taste of noodles. Corn noodles are generally rich in gluten, and the secret lies in gluten, which is the protein in flour.

There are two kinds of gluten proteins, gliadin and gluten. They can be combined with each other to form a complex network structure. Think of noodles as a sponge made of protein molecules. Starch particles and lipids are like water in a sponge. Protein is the "skeleton" of noodles, and its subtle differences in content and structure endow flour with different processing characteristics. As the saying goes, "salt is the tendon and alkali is the bone". The main function of salt is to influence the spatial structure of gluten, making the network structure formed by them more compact, so the toughness of noodles becomes stronger. The function of alkali is similar to that of salt, which can promote the combination of gluten and increase the structural strength.