the reason and method of noodle gluten;

first, if you want the gluten of noodles, you must choose high gluten flour to make noodles. It is more difficult for ordinary flour at home to make gluten noodles, but it can be made. It's just that if ordinary flour ensures the gluten, the taste may change. High-gluten flour is flour with protein content above 12.. Flour with high protein content can form more gluten when dough is agglomerated, and the generation rate of gluten ensures the flexibility of noodles. Noodles with flexibility naturally have gluten, so it is best to choose high-gluten flour.

Secondly, besides ensuring that it is high-gluten flour, it is also necessary to add some edible salt when mixing noodles. Why do you want to add edible salt? In fact, it is just to further increase the gluten of flour. If the gluten brought by protein in high-gluten flour alone is completely insufficient, there is a saying that salt can strengthen the bones, which means the necessity of adding edible salt when making noodles.

Thirdly, it is used when mixing noodles. Therefore, it can also add some gluten to the dough, because the dough has to be treated before making noodles, and the gluten network in the dough may be gelatinized due to the high room temperature due to the change of temperature, and the gluten of the gelatinized gluten will also decrease, so the choice of cold water and flour can ensure that the protein in the dough will not change too much due to the change of temperature during the dough waking process, which is the purpose of using cold water and flour.

Fourth, the above three points are all methods to increase the gluten of noodles before making them. Another most common method is to take out the cooked noodles and put them in cold water immediately, and this method ensures that the gluten of noodles can also make the noodles smooth all over.

The above four methods are the simplest and most commonly used methods for making noodles in the family version. Here I will share a Lamian Noodles recipe with you.

the proportion of Lamian Noodles and flour;

5g of high-gluten flour

4g of edible salt

1g of penghui water

245g of cold water.