The core raw material for making cold rice noodles is flour. Flour is a kind of powder ground by wheat, and its main components are starch and protein. Protein in flour is gluten, which is mainly composed of gliadin and glutenin.
I heard that cold rice noodles made by people with good chemistry are delicious?
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. In the process of making cold noodles, it is recommended to use high-gluten flour to make the cold noodles more gluten. Let's take a look with Bian Xiao!
2 bowls of noodles
According to the water temperature, the dough mixer is divided into cold water mixer, warm water mixer and hot water mixer, and the dough made by each kneading method is different.
When making cold rice noodles, we chose the cold water and noodle method. Cold water will not cause denaturation of protein in flour and swelling and gelatinization of starch.
In the process of dough mixing, gliadin and glutenin gradually absorb water and swell, and combine with each other to form a continuous film-like matrix, and combine with each other to form a three-dimensional gluten network structure with certain elasticity, ductility, viscosity and plasticity, and loose starch is tightly and evenly wrapped. Therefore, that for dough is firm, strong in toughness and large in pulling force.
I heard that cold rice noodles made by people with good chemistry are delicious?
However, due to the high water temperature, the dough made of hot water was denatured by protein, and the gluten was destroyed, which led to the decrease of hydrophilicity. When heated, starch melts with a large amount of water, expands to form paste, and its viscosity increases. It can be used to make pot stickers, steamed dumplings and other delicacies, but it can't be used to make cold rice noodles.
3 noodles
It takes dozens of minutes to knead the dough. This is because the external force of kneading dough makes protein, a macromolecule in gluten, in a tangled state, and there is a large internal stress in the molecular structure, which makes protein molecules shrink in space, thus making dough rough and gluten reduced.
The function of dough is to fully relax and reconstruct protein molecules in dough, thus restoring the spatial configuration of protein and eliminating internal stress.
I heard that cold rice noodles made by people with good chemistry are delicious?
Through the batter, the twisted network structure in the dough is remolded under the action of external force, and the protein in the dough is stretched again to restore its proper spatial configuration. The baked noodles will be harder and softer.
wash one’s face
Next, wash your face. The process of washing face is actually a process of separating protein colloid structure (gluten) from loose starch (batter) in dough. The gluten network structure formed in the process of dough mixing is actually a protein colloid.
Protein is a macromolecular organic compound, which is easy to form particles with the size of 1- 100 nm in solution, and the particles with the size within this range form colloid.
I heard that cold rice noodles made by people with good chemistry are delicious?
Colloids are everywhere in life, such as clouds and fog are aerosols, colored glass and crystals are solid colloids, soil is granular colloids, protein solution and starch solution are liquid colloids, and starch colloids and protein colloids are molecular colloids. The blue sky, the headlights in the dark, the sunlight pouring from the branches and leaves in the forest … all these are inseparable from colloid.
Protein gum