Noodles won't rot if cooked for a long time. Adding thickener will make them slimmer, smoother and more delicious.

near futureThickener manufacturerNanshan biotechnology found such a report: "Noodles don't rot after a long time. Is something added? " Wash with water to show your true colors! " The whole heart is swaying,ThickenerThere are many applications in food, and noodles are just one of its many shows.

　　Microform mindless edition

　　1. The sticky substance obtained by washing flour with water is gluten, and the main component is protein.

　　2. The traditional process of flour gluten strengthening is to add eggs, salt and alkali.

　　3. No plasticizer will be added to the flour, and a thickener, such as xanthan gum, may be added, which belongs to soluble dietary fiber and is safe and reliable.

　　4. Adding konjac flour to flour can also increase gluten, and the principle is the same as that of thickener.

　　

　　Noodles are one of the most important staple foods in the East, and they are eaten in various ways, such as boiled noodles, fried noodles, mixed noodles and steamed noodles.

　　Some consumers have found that the noodles bought in supermarkets or farmers' markets are particularly strong, even if they are cooked for a long time, they will not rot. Why?

　　Someone washed the noodles with water, and what was left in the end was a sticky glue!

　　It is rumored that these noodles are added with plasticizer or some kind of glue, and people will get sick if they eat too much!

　　[The secret of Jin Dao]

　　The secret of noodle gluten lies in gluten, which is the protein in flour.

　　If you rub dough and noodles in water repeatedly, the sticky thing left is it.

　　I remember that I did this experiment when I was in primary school. Iodine was added to flour water, and the color was dark blue. After washing, gluten would not change color when it met iodine, because there was no starch.

　　There are two kinds of gluten proteins, gliadin and glutenin.

　　They can be combined with each other to form a complex network structure.

　　You can think of noodles as sponges made of protein molecules, and starch particles and lipids are like water in sponges.

　　Protein is the skeleton of noodles, and its subtle differences in content and structure give flour different processing properties.

　　Around the world, about 40% of wheat is made into noodles, but they are completely different from cakes and bread.

　　If the content of protein is too low, the toughness and elasticity of noodles are not enough, and it is easy to break when processing, and it is easy to mix soup when cooking.

　　If there is too much protein, the toughness of noodles is too strong. Although it can be cooked, it is not easy to be cooked thoroughly, resulting in poor taste.

　　[How to increase reinforcement]

　　In order to increase the gluten of noodles, you can add some ingredients to it, such as flour, eggs, salt or alkali.

　　Of course, gluten flour is the best to understand. Noodles are not strong enough because gluten is not enough.

　　The effect of adding eggs is similar, because the protein of eggs is similar to gluten protein in structure, so it can enhance the strength of protein reticular structure.

　　You can use this trick to make noodles yourself at home, but noodle factories usually use pre-processed egg powder.

　　There is a saying among pasta makers that "salt is tendon, alkali is bone".

　　The main function of salt is to influence the spatial structure of gluten protein, making the network structure formed by them more compact, so the toughness of noodles becomes stronger.

　　The function of alkali is similar to that of salt, which can promote the combination of gluten proteins and increase structural strength.

　　However, alkali will make the noodles yellow, from which the colors of Sichuan cold noodles and Wuhan Regan Noodles come.

　　[Plasticizer or glue]

　　The rumored adding plasticizer to noodles may be misinformation, but adding glue is quite common.

　　This kind of glue is not glue or industrial glue, but edible glue, scientific name thickener, which is soluble dietary fiber if expressed in a tall way.

　　At present, there are dozens of thickeners allowed to be used in the country, and a considerable part of them are extracted from natural foods.

　　For example, pectin extracted from peel, alginic acid and carrageenan extracted from seaweed, as well as Artemisia gum, sesbania gum and linseed gum extracted from plants.

　　Some of them are obtained by microbial fermentation with starch, such as cyclodextrin, curdlan gum, xanthan gum and so on.

　　Take xanthan gum, the most commonly used, as an example. It is a high molecular polysaccharide.

　　It is covered with hydroxyl groups, carboxyl groups, amino groups and other structures, which can grasp protein, starch and lipids like tentacles and improve the toughness of noodles.

　　At the same time, it has high viscosity, good solubility and can absorb a lot of water, so the taste of noodles is more elastic and smooth.

　　Another wonderful use of thickener is to make miscellaneous grains noodles.

　　Buckwheat, oats and corn flour are not easy to form gluten structure, so it is necessary to add wheat flour to make elastic and stretch-resistant noodles.

　　If you want to add less wheat flour, you need to add a small amount of thickener to help.

　　Of course, there are alternatives without thickener, such as adding konjac powder.

　　The main component of konjac is also high molecular polysaccharide, which can play the same role as thickener.

　　In a word, smooth and delicious noodles that can't be cooked for a long time really need technical treatment, but it's not a shady black technology.

　　Thickeners are widely used in food, and noodles are just one of its many shows.

　　In addition, the thickener manufacturers' alliance should remind the friends in the previous video that your behavior seriously damages the legitimate commercial i nterests of the enterprise, and check the water meter carefully.