Analysis of the reason why noodles can't be cooked

Noodles are one of the favorite staple foods of many people. There are also many ways to eat: cooking, frying, steaming, cold mixing, etc. each has its own characteristics. As long as the cooking technology is excellent, a bowl of noodles can make the stomach produce a flower.

But cooking noodles is not just about technology. Noodles are also very important. Some consumers have found that noodles bought in supermarkets or vegetable markets are special and do not rot for a long time. And a video spread on the Internet also worries many people: an older male consumer shows the audience a handful of noodles soaked in the morning, and when he pinches them, they will form a piece of "gum" like things, which can't be dissolved and very elastic. For this reason, the consumer asserted that "it must be made of rubber." It is said that if these noodles are added with plasticizer or some kind of glue, people will get sick if they eat too much! Is it true or not?

Today, let's talk about the secret that noodles can't be cooked for a long time!

The secret of noodle gluten lies in gluten, the protein in flour. If you put the dough and noodles in the water and wash them repeatedly, the remaining sticky thing is it.

Add iodine to flour and water. The color is dark blue. After washing, the gluten will not change color when meeting iodine, because there is no starch.

There are two kinds of gluten protein, which are gliadin and glutenin. They can combine with each other to form a complex network structure. Think of noodles as sponges made of protein molecules, while starch particles and lipids are like water in sponges.

In biological enzyme, protein is the skeleton of noodle, and the slight difference of its content and structure endows flour with different processing properties of dry yeast. About 40% of the world's wheat is made into noodles, but they are totally different from cakes and bread.

If the protein content is too low, the toughness and elasticity of the noodles are insufficient, and the noodles are easy to break when they are processed, and the soup is easy to mix when they are boiled. If there is too much protein, the noodles are too tough. Although they are hard to cook, they are not easy to boil through, resulting in poor taste.