2. Introduction of raw materials:

(1) buckwheat

Buckwheat (scientific name: Fagopyrum esculentum? Moench.), alias: sweet buckwheat, black wheat, triangle wheat, etc. Annual herb. The stem is erect, 30-90 cm high, branched on the upper part, green or red, with longitudinal edges, glabrous or papillate on one side along the longitudinal edges. The leaves are triangular or ovate-triangular, 2.5-7 cm long and 2-5 cm wide, the top is tapered, the base is heart-shaped, and both sides have papillae along the veins.

(2) Flour

Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour.

Flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of food made of flour, with various patterns and different flavors.

(3) Potato starch

Potato Starch is made of potatoes, including potato skins, cooked, dried and finely ground, which can be used as a thickener. Potato Flour is also commonly called potato starch, so don't confuse the two. Although it is not as thick as white powder, it can keep moisture in some baked goods.

Potato powder is heavier than white powder; Potato powder still smells like potatoes, while white powder has no obvious taste.

Extended data:

Factors affecting the quality of cold noodles

1, gluten

Gluten is a kind of sticky cake-like gluten with viscoelasticity, and its molecular structure is complex. It is a polymer compound condensed from more than 20 kinds of amino acids. The main components of gluten are nonpolar gliadin and polar glutenin. Generally speaking, the elasticity of gluten is attributed to glutenin, while gliadin has strong viscosity and ductility.

Because the number of high-molecular-weight subunits and the content of high-molecular-weight glutenin in buckwheat grains are low, buckwheat flour cannot form dough with gluten and extensibility in the process of dough mixing, so the gluten content of wheat flour directly affects the quality of cold noodle dough and noodles.

When making cold noodles, the gluten of flour is too strong, and its powder is hard, which makes the cold noodles not smooth, easy to foam and dark in color. If the tendon strength is too weak, its powder is soft, and the cold noodles are extruded quickly, but they are not resistant to boiling and are easy to break.

2. Buckwheat flour

Buckwheat flour has an adverse effect on the tensile properties of cold noodle dough. With the increase of buckwheat flour in cold noodle dough, the extensibility, toughness, flour strength and tensile resistance of dough showed a downward trend. Because the subunits of glutenin in gluten protein are crosslinked by intermolecular disulfide bonds to form fibrous macromolecules with molecular weight as high as several million, which provide elasticity for dough.

Glutenin forms a ball with a single peptide chain through intramolecular disulfide bond, hydrogen bond and hydrophobic interaction, which provides extensibility and fluidity for dough. By analyzing the structure of buckwheat protein subunits by electrophoresis, it is considered that the number of high molecular weight subunits and the content of high molecular weight glutenin in buckwheat grain are less than those in wheat varieties.

Baidu encyclopedia-cold noodles