Note that alkali should be dissolved with hot water before use, but not with cold water, because cold water can easily make alkali form blocks.

The dough must be kneaded well; When water is added to the flour, protein and starch in the flour will absorb water to the greatest extent after mixing, kneading and stirring. When protein absorbs water, it will produce gluten, and when starch absorbs water, it will produce fusion, and the two will form dough. The longer the dough is kneaded by hand, the more favorable it is to form gluten network and increase the degree of fusion.

Extended data:

The working principle of the noodle machine is that the flour is extruded by the relative rotation of the flour roller to form noodles, and then the noodles are cut into strips by the cutter of the front machine head, thus forming noodles. The shape of noodles depends on the specifications of the cutter. All models can be equipped with different specifications of the cutter, so a machine can make various specifications of noodles by replacing different specifications of the cutter.

The characteristics of medium-sized noodle machine are: the surface of the drum is finely ground by a grinder, which is smooth and beautiful, and the rolled noodles are even and smooth, ensuring good noodle quality. The machine has reasonable design, low noise, compact structure, humanized design and labor saving by adopting arrangement mode, reducer and sprocket transmission.

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