Noodles are divided into cold water, warm water and hot water.

One: pasta suitable for making with hot water dough: hot water dough is also called boiled water dough or instant noodles. The water temperature of dough is generally 60- 100 degrees. Under the action of hot water, protein in flour coagulates and decomposes water, so gluten is destroyed, starch absorbs a lot of water and expands into paste and decomposes monosaccharide and disaccharide. Therefore, the hot water dough is waxy and weak, and the finished product is translucent and has poor color, but it is delicate, sweet and easy to mature after heating. Hot water is suitable for making steamed buns, steamed dumplings, steamed dumplings, pot stickers and oil cakes.

Two: pasta suitable for making warm water dough: the dough made of flour and appropriate warm water of about 50 degrees is called warm water dough. Because the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, which limits the formation of gluten texture, but increases the water absorption of starch. The gluten, toughness and elasticity of this dough are lower than those of cold water, and the color of the dough is not as good as that of cold water. Warm water and dough are characterized by softness, strength, plasticity and easy molding; It is not easy to lose shape after cooking, with moderate taste and white color. This feature is especially suitable for making steamed cakes of various colors, such as cabbage cakes, goldfish cakes, and four-wedding cakes.

Three: pasta suitable for making with cold water dough: cold water dough is a water-mixed dough mixed with water at a temperature below 30 degrees, commonly known as cold water surface. Because the flour is mixed with cold water or low-temperature water, protein in the flour can't undergo thermal denaturation, thus forming more and stronger gluten. Starch does not swell and gelatinize at low temperature, so the dough formed is firm, tough, tensile and stiff, also known as "dead noodles". The characteristics of cold water surface are that the finished product is white in color, refreshing and chewy, and not easy to break. Generally suitable for boiled and baked varieties, such as jiaozi, noodles, spring rolls, pearl soup, pancakes, etc.

reference data

Sogou: www.sogou.com.