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27
2023
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04
Introduce the difference between machine-made noodles and handmade noodles:
1. Face-to-face
Hand-rolled noodles use more water when kneading the noodles, which is about 45% of the amount of flour. When water is added to the flour, after stirring, kneading, and chuāi movement, the protein and starch in the flour will absorb water to a greater extent. When protein absorbs water, it will produce gluten, and when starch absorbs water, it will become sticky. The combination of the two forms dough. The longer the hand-made dough is rubbed, the better it is to form a gluten network and increase the stickiness, which provides a prerequisite for the good taste of hand-rolled noodles.
For machine-made noodles, the amount of water used in kneading is less, about 25% of the amount of flour. After water is mixed into the flour, it is completely rolled up and down by the machine to form a dough cake. This kind of dough is largely formed by the forced extrusion of external force, and it is not a natural combination (or it is not entirely a natural combination). Due to the limited water content in the noodle cake, its protein cannot fully absorb water, which greatly reduces the strength of gluten. At the same time, starch is also easy to fully absorb water, and the particle expansion is insufficient, so its viscosity is much lower. In practice, we can feel that the dough used for hand-rolled noodles is generally not easy to tear when stretched by hand, but the dough (dough) used for machine-made noodles is not the case, and it is easy to break when stretched by hand. This can also be seen : The dough used for hand-rolled noodles has a high water content. Whether it is the formation of gluten network or the generation of stickiness, it is better than the dough used for machine-made noodles with low water content.
2. Forming
When the dough (cake) and (roll) are ready, the next step is to shape. Before rolling noodles by hand, the dough must be completely kneaded. When kneading the dough in detail, although you only use your palms to push and knead, the dough is constantly changing the angle, which will make all parts of the dough evenly stressed, and there will never be "dead angles" due to uneven force. When rolling the dough, generally put the rolling pin on the dough and push it forward. When rolling to an ellipse, you must not only roll the front and back, but also roll the left and right sides, so that the whole dough is the same thickness, and then roll it again. Roll into a roll from both sides, or fold into a trapezoid and cut into noodles with a knife.
The method of rolling noodles by machine is different from that of rolling noodles by hand. Before rolling the noodles, it is necessary to repeatedly roll the dough into a cake shape with a roller. However, the force method of mechanically rolled dough is only to squeeze up and down, and does not apply force through various angles, so it is beneficial to the formation of gluten network in the dough. After the back piece is rolled, it is cut into noodles with a rotating grooved wheel shaft. The result of this approach is unrealistic, because the electric machine is fast, and the heat generated will denature the protein in the flour, which will bury hidden dangers for the noodle products to be eaten, thereby doubling the elasticity of the noodles.
3. Palm temperature.
We know that temperature has an effect on the dough, so when rolling the dough by hand, there is warmth in the hand, but the machine is originally cold.
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