[How long is the cold noodle?
】 _How to bubble_How to bubble
Although it is winter now, cold noodles are not very popular, but for those who especially like cold noodles, even if it is cold outside, they still like cold noodles very much.
If you can’t buy it outside, you will choose to do it at home, which is both healthy and affordable.
Many people are familiar with the method of making cold noodles, so the question comes, how continuous is the most suitable for cold noodles?
The cold noodles need to be soaked for three to five minutes, and then you are ready to cook.
The practice of cold noodles: Remove the cold noodles from the packaging, cook in boiling water (don’t keep the noodles chewy for too long), shred cucumbers, slice beef, slice chilli cabbage, cut open eggs, slice pears, and chili sauceThe seasoning of the spare soup (ice water, rice vinegar, soy sauce, salt, sugar, chicken juice, put in ginger, minced garlic, and evenly stand for a while, filter out the impurities to keep the soup).Put in the soup, add sprite, lemon juice and stir to add all the ingredients, you can also add the right amount of coriander for better taste.
Factors Affecting Quality 1. Gluten is a kind of sticky cake-like gluten-rich substance with rich viscoelasticity. Its molecular structure is complex, and it is a polymer compound made by the condensation of more than twenty amino acid molecules.
The main components of gluten are non-polar prolamin and gluten at both ends. Generally speaking, the elasticity of gluten is attributed to gluten, and prolamin has dissolved viscosity and ductility.
Due to the number of high molecular weight subunits and the content of high molecular weight glutenin in buckwheat grains, buckwheat flour cannot form gluten and extensible dough during the noodle process, so the gluten content of wheat flour directly affects cold noodles and noodles.Quality.
When making cold noodles, the flour is too strong, and the flour texture is too hard. When the cold noodles are pressed, the dough is not smooth, it is easy to foam, and the cold noodles are dark.The slivers are fast, but they are not resistant to cooking and break easily.
2. Buckwheat flour Buckwheat flour has an adverse effect on the tensile properties of cold noodles.
With the increase of the proportion of buckwheat flour added to the cold noodle dough, the extensibility, mutation, flour strength and tensile defects of the dough are decreasing.
Because the glutenin subunits in gluten protein are crosslinked by intermolecular disulfide bonds, a fibrous macromolecular polymer with a molecular weight of up to several million provides elasticity to the dough.
The gluten protein forms a globular shape through a single peptide chain through intramolecular disulfide bonds, hydrogen bonds, and hydrophobic interactions, providing elongation and fluidity to the dough.
Analysis of the structure of buckwheat protein subunits by electrophoresis indicated that the number of high-molecular-weight subunits and the content of high-molecular-weight glutenin in buckwheat grain gluten were less than those of wheat varieties.