Effects of processing technology on chewiness of fresh noodles
As a kind of noodles, fresh and wet noodles have the characteristics of fresh and tender color, smooth taste, elasticity, strong noodle fragrance, nutrition and health, and convenient and hygienic consumption. Compared with dried noodles, fresh and wet noodles have the characteristics of freshness, good taste and low production cost. Advantages have always been favored by people, and there are more and more flower species. However, the flavor and texture of traditional fresh and wet noodles are generally short-lived, and how to improve the chewiness of fresh and wet noodles without affecting the shelf life is still a challenge.
The traditional processing technology of fresh and wet noodles generally includes pretreatment of raw and auxiliary materials, dough mixing, compound calendering, constant temperature and humidity proofing (curing), continuous calendering, cutting, drying, sterilization (such as ultraviolet sterilization), packaging and other processes.
1. The influence of mixing method on the chewiness of fresh and wet noodles
Kneading is a key point in the production process of fresh and wet noodles, and factors such as the method, time, and speed of mixing determine the dispersion of the dough. The quality of the kneading process directly affects the quality of the subsequent process and the final product. The main equipment is the kneading machine.
The vacuum dough mixer is a relatively advanced dough mixer that has appeared in recent years. Because the negative pressure is maintained in the dough mixer, the flour is pre