How To Make The Decrease The Boiling Time Of The Noodles?

The basic process of noodle processing is adding water, kneading, pressing and cutting strips in wheat flour. Processing stick noodles also need to be dry. Mixing with water in wheat flour can make the protein in wheat flour swell and form colloidal dough. In the process of pressing, cutting, especially in the drying process of dried noodles, the gluten forming wheat protein will form a very hard, water-soaked substance.

Therefore, with high gluten content of wheat flour made of fine noodles tissue, cooking time is long. The noodles processed with low gluten content wheat flour can shorten the boiling time, but the dough has low elasticity and poor processing ability and can only be made into low quality noodles. In order to shorten the cooking time of noodles, it was suggested to add starch in wheat flour to reduce the protein content, but adding starch also reduced the noodle processing performance. Therefore, how to make the stewed noodles time is short,and does not affect the noodle quality?

We can add skim milk powder and salt in wheat flour with high gluten content, add dried egg protein and starch according to need, stir and knead after mixing, knead to make dough temperature not exceeding 30 ℃. processing stick noodles after kneading dough . In this way, the noodles not only reduce the stewed noodles time , but also will not affect the taste of the noodles.