Why do you add starch to noodles, and what is the role of adding starch to flour when making fresh n

Potato starch.

In recent years, with the development of the fast food industry, the variety and quantity of its pillar product, fast food noodles, cannot be increased, but the requirements for the color and taste of noodles are also getting higher and higher.

1. The composition and properties of potato starch The content of potato starch in potatoes is about 16, which is composed of 20 amylose and 80 amylopectin, and generally contains 1-2 polysaccharides, cellulose, dextrin and phytogen. Potato starch.

It is insoluble in water, but it can absorb water and swell, compared with other starches, it is easy to absorb water and has a large degree of swelling. Potato starch has a low gelatinization temperature and a high viscosity at the beginning of gelatinization, which can form a high-consistency paste, but when it is further heated and stirred, the viscosity decreases, and a soft and transparent film can be formed. and wheat starch, corn starch.

In contrast, because it contains less amylose, the aging rate after gelatinization is very slow.

2. Used to make fast food noodles, we know wheat flour.

The amount of gluten protein contained in it has a great impact on the preparation and processing of dough. Once heat-treated, it is not only wheat protein that affects its taste, but also starch, which accounts for 70-80% of flour, also plays an important role. However, wheat starch is mainly amylose, which cannot be placed after boiling and heating, otherwise the noodles will have a hard taste, the color is easy to turn yellow, and it is easy to age, so it is not suitable for fast food noodles.

If a certain amount of potato starch is added (easy to absorb water, not easy to age), change the straight chain in the starch.

I guarantee the texture of the noodles and the fluffiness. Starch is a high-molecular carbohydrate and is a polysaccharide made up of a single type of sugar unit. The basic unit of starch is d glucopyranos, and the covalent polymer formed by the dehydration of glucose molecules and linked together by glycosidic bonds is the starch molecule.

Starch belongs to polydextrose, the molecular formula of free glucose is expressed as C6H12O6, and the unit of glucose after dehydration is C6H10O5, therefore, the starch molecule can be written as (C6H10O5)N, and N is an indefinite number. The number of structural monomers (dehydrated glucose units) that make up starch molecules is called the degree of polymerization and is expressed in dp.

It can increase the texture and make the noodles smoother. Starches, including corn starch (which can also be extracted from many other grains), are used in cooking as thickeners to help make ingredients soft and smooth, and to thicken soups. In the pastry making process, when preparing the pastry batter, it is sometimes necessary to add a certain amount of cornstarch to the flour.

The gelatinous effect of corn starch is also used in pie filling. Corn starch contains a variety of essential amino acids, which can promote the normal metabolism of human brain cells and help eliminate ammonia from brain tissue. Additional Information:

Precautions: 1. Corn starch is easy to absorb moisture, swell and even rot and mildew. Therefore, it must be kept dry and protected from moisture during storage.

If high temperatures are encountered in the case of high humidity, there is a possibility of gelatinization of starch. Therefore, the general indoor temperature should be kept below 15, the relative humidity should not exceed 70%, and attention should be paid to ventilation. 2. Prevent odors

Since corn starch is highly absorbent, it has a strong ability to absorb odors while absorbing moisture. Therefore, it should be stored in a way that prevents it from being stored with products with odors. 3. If it is contaminated with peculiar smell, it can be dried to reduce or eliminate the peculiar smell, if the peculiar smell is more serious, then you can only choose to throw away the cornstarch with peculiar smell, so in order to avoid waste, it is necessary to avoid letting the cornstarch be infected with peculiar smell.

The starch added to make fresh noodles can be potato starch, wheat starch and corn starch.

The addition of potato starch could significantly increase the peak viscosity of flour. When the amount of potato starch in the flour is 5%, the hardness, elasticity, cohesiveness and recovery of the cooked noodles are better.

Add wheat starch to play a transparent role, but you also need to add some edible salt, gluten power source, etc., so that the noodles can be cooked and continue to be boiled.

Adding about 5% cornstarch can improve the firmness of fresh noodles, "It can increase the texture and make the noodles smoother."

When making fresh noodles, adding starch to the flour personally thinks that the main effect is to make such noodles relatively smoother, and you can also feel the taste of the noodles is more delicious, in addition, when making noodle soup, adding starch can also play a good role in thickening.

The noodles have a good gloss, so you can leave them out. Fresh noodle recipe: 95 kg of high-gluten flour, 5 kg of starch, Jin of salt, Jin of gluten power, 5-10 grams of vanillin, 30-35 kg of water. Process: Mix the flour, starch and gluten evenly with the stem, and mix the salt

Add vanillin to the dough water to dissolve, then stir and add to the mixed flour, and put the flocculent dough into the dough sheeter to roll the fresh noodles.

1. No, because Yuyou rice starch is added.

It will reduce the gluten strength of the flour, and the taste of the noodles will not be gluten, and if you add more, you will not be able to make noodles, and it will break the kernel.

2. The addition of starch to the noodles can make the taste of the noodles smoother and more tender. The color is more rounded. It is also easier to operate in the production process. Starch is divided into conventional starch and modified starch.

Both. 4 Acylated modified starch mainly plays an anti-aging role in noodles.

Potato starch is actually used as a dough, potato starch and noodles need to use boiling water, in fact, add an appropriate amount of noodles to match, and then stir evenly and knead into a dough, the proportion of ingredients in each procedure is exquisite, so that the taste of the pasta will be better.

Potato starch should be mixed with boiling water.

Potato starch can be made into crystal dumplings The specific method is as follows, first prepare the materials: prepare the materials.

Noodles, potato starch, boiling water: appropriate amount, shrimp meat, fatty meat, diced bamboo shoots, salt, sugar, monosodium glutamate, lard, pepper, sesame oil, starch.

1. Blanch the bamboo shoots and fatty meat in boiling water in batches, then put the diced shrimp into a basin, add salt, stir vigorously, and rub with your hands, which is a sizing effect, and it must be done step by step.

2. After kneading for a few minutes, you feel that the shrimp is not so smooth, add starch, continue to knead, you can beat, stir strongly.

3. Take another pot and stir the fat and bamboo shoots together.

4. Put it in a basin with shrimp, add sugar, monosodium glutamate, pepper, lard in turn, and quickly stir the 3 ingredients together, which is not a superfluous action at all, it is a very critical step, if you add it together too early, it will cause a phenomenon, and the taste will be a little weird.

5. Add sesame oil and mix well, then wrap the mixed heart and put it in the refrigerator for half an hour.

6. Add the noodles and 3 potato starch to the basin and stir well. 7. Boil a pot of boiling water.

8. Pour boiling water into the powder and stir quickly.

9. After stirring, knead the dough with other potato starch.

10. Then roll the dough into long strips and cut it into agents.

11. Use a rolling pin to roll out the dumpling skin, the skin must be thin, and then wrap it into dumplings.

12. Put the wrapped crystal dumplings in the steamer and heat for 5 minutes.

Flour category: 1, whole wheat flour.

Whole wheat flour is a whole wheat flour that is milled only by grinding without going through the bran removal process, and is a flour made from whole wheat including bran and germ. The bran in wheat contains fiber, which is extremely nutritious.

2. Cake mix.

Cake flour, also known as cake flour. In fact, low-gluten flour is not equal to cake flour, because in foreign countries, flour is finely classified in some areas.

Starch type: 1, mung bean starch.

Mung bean starch is the best starch and is generally rarely used. It is made by soaking and grinding mung beans in water and then precipitating. The characteristics are: sticky feet, low water absorption, white and shiny color.

2. Potato starch.

Potato starch is the starch commonly used in the family, which is made by grinding potatoes, kneading and precipitating. The characteristics are: sticky enough, delicate texture, white color, luster is better than mung bean starch, but poor water absorption.

No, starch is to dilute the gluten in the flour, wrap ordinary boiled dumplings, just use flour, don't add starch.

Some friends prefer to eat noodles, noodles are the traditional food of our country, and there are many varieties of noodles in our country, but some friends prefer to eat noodles made by themselves, some friends will add starch to the material when making noodles, and some friends do not like to add starch to the material, so what is the difference between noodles with starch and without adding? The difference between noodles with starch and without starch mainly includes the following aspects, 1. The brightness is different, the brightness of noodles with starch is better, and the brightness without starch looks dull and there is no brightness. 2. The strength is different, the strength of noodles with starch is not very good, and the strength without starch is better.

3. The viscosity is not the same, and the viscosity of noodles and starch will be reduced, because the gel temperature of some starches is low. Noodles without starch have a higher viscosity.

Starchy noodles. Starch noodles are a type of pasta made by boiling the main ingredient is potato starch, the ingredients are beef, etc., and the seasoning is sesame oil, mustard, sugar, etc.

Potato starch (200g), beef (70g), pork (50g), alum (g), green onion (30g), garlic (10g), soy sauce (10g), monosodium glutamate (1g), chili flakes (2g), sesame powder (1g), shredded chili pepper (g), refined salt (3g), cucumber (50g), radish kimchi (50g).

Sesame oil (2 grams), mustard (3 grams), vinegar (10 grams), sugar (5 grams), shredded eggs (grams).

The production process. 1. Sift the potato starch through a sieve. Mince the green onion and garlic. Cut the radish kimchi into slices 3 cm long and 3 cm wide. Cut the cucumber into willow leaves, sprinkle with a little fine salt and marinate, then squeeze the water dry.

2. Add sesame oil, chili noodles, minced green onion and minced garlic, a little monosodium glutamate, sesame salt, and sugar to the soy sauce and mix well to make a seasoning sauce. Vinegar is fermented with mustard at a temperature of 40 degrees Celsius to make vinegar mustard.

3. After washing the beef and pork, put it in a pot with cold water and boil. Remove and cut into the size of radish kimchi. Put some refined salt and condiments in the broth and boil it, then remove the impurities, and finally add monosodium glutamate to make broth water.

4. Add the seasoning sauce to the chopped pork and beef and mix well.

5. Use the water dissolved in alum and the sieved potato starch, put it into the dough sheeter and press the dough in hot water. When the noodles come out, they are scooped out with a slayer and rinsed in cold water to make cooked noodles. Mix the cooked noodles with a little broth and put them on a plate, then top the chopped radish kimchi and cucumber, the mixed beef and pork, and finish with shredded eggs and chili peppers.

After putting the broth water, serve it with vinegar mustard.

Fresh noodles are the most important thing we take in our daily life, it has a lot of tapioca starch and its nutrients, and it is the main meal of Northeast people. Fresh noodles are made from wheat flour In the whole process of making, it is necessary to add a certain amount of tapioca starch, and the role of starch is mainly to ensure the taste and fluffiness of fresh noodles, which is very important for the production of noodles. Let's make noodles together and why tapioca starch is added.

Why do you add starch to space noodles?

Potato starch plus efficacy in wheat flour.

1. The composition and characteristics of potato starch The composition of potato starch in potatoes is about 16%, which is composed of 20% amylose and 80% amylopectin, and generally contains 1-2% polysaccharides, methylcellulose, dextrin and green plant pigments. Corn starch does not dissolve in water, but it can absorb moisture, compared with other tapioca starch, it is easy to absorb moisture, and the swelling degree is large. Corn starch has a low melting temperature and a high viscosity when it first melts, resulting in a paste with a high mortar consistency, but when further warmed and mixed, the viscosity decreases, resulting in a soft plastic film with excellent clarity.

Compared with wheat starch and corn flour, because it contains less amylose, the brittling rate is slower after melting.

2. We understand how much noodle protein is often contained in whole wheat flour for making fast food noodles, which has a great impact on the preparation and production and processing of batter. Once heated, it is not only wheat protein that affects its taste, but also tapioca starch, which accounts for 70-80% of wheat flour. However, wheat starch is mainly amylose, and it cannot be placed after blanching and heating, otherwise the fresh noodles will have a hard taste, and the color is very easy to yellow and brittle, so it is not suitable for fast food noodles.

If a certain amount of corn starch is added (easy to absorb moisture, not easy to embrittle), change the straight chain in tapioca starch.

There are two types of starch: conventional starch and modified starch. Acylated modified starch mainly plays an anti-aging role in noodles and prolongs the shelf life; Adding ordinary starch to noodles can make them chewy, smoother, and more resistant to cooking.