Which is stronger, noodles made with wheat flour or noodles made with rice flour?

The raw material of hand-rolled noodles is flour, which can be used as standard flour, Fuqiang flour or dumpling flour. If you can use good flour from Xinjiang, especially the noodles rolled out of the first noodles of the new wheat mill that year, the wheat will be fragrant, the taste will be chewy, and the protein content will be higher. When kneading the noodles, add a little salt, and then take out of the pot with cold water, which will make the noodles strong.

<> noodles are crisp and chewy, and the gluten content is the highest among the high-gluten flours, so the noodles made are the most chewy and not easy to soften when cooked. The dumpling skin made of dumpling flour is tender and smooth, not only does it not take effort to roll the skin, but also it is not easy to rot when cooking the dumplings, and the dumplings are not easy to stick together after coming out of the pot. Northerners pay attention to the gluten and refreshing taste when eating noodles, and the gluten content is the highest among the high-gluten flour, so the noodles made are the most chewy and not easy to be soft and rotten when cooked.

High-gluten flour, add a little salt when mixing noodles, and eat alkaline noodles. To make the noodles look better, you can add spinach juice, carrot juice and other colored vegetable juices to them. The dough should be a little harder.

Be sure to add alkaline noodles!! Here, I would like to remind everyone not to be too soft and hard. So it's good to add a little water to the noodles.

Allow to rise again for 10 minutes and knead the dough again. The noodles that come out of this way are very chewy.

Noodles are the foundation of making and are the key. Attention should be paid to the water temperature, the temperature of the dough will be affected by the natural climate, and the appropriate amount of alkali should be put when mixing the dough, the alkali is not an ordinary alkali, commonly known as puff ash. Flour is divided into three categories: high gluten, medium gluten and low gluten, high gluten flour is suitable for making bread, ramen, low gluten flour is suitable for making cakes, high gluten and low gluten flour ** is slightly expensive, and the normal use of family is all-purpose flour** cheaper!

The fourth key is to add water, often we and ordinary dough add about 50% of the amount of water, make noodles dough to add less water, but also remember that eggs also replace part of the water. When mixing the dough, the water can be added in small amounts and many times;

Made with rice flour will be a little more chewy. The noodles made from rice flour will be very elastic and the taste is also very good.

Wheat is a little more vigorous, and many high-end noodle restaurants now use wheat flour to make noodles, which has a particularly strong taste.

Wheat, noodles made of wheat are more chewy and firmer, and relatively more filling.

Noodles made with wheat flour will be a little firmer. Wheat flour contains proteins, starches, fats, vitamins, and inorganic salts, among others. The protein content in wheat flour is higher than that of other cereal products, generally more than 11%, and as high as 15%-20%, which is composed of gliadin and glutenin, which can be kneaded into a viscoelastic gluten after absorbing water, so wheat flour can be made into food with unique quality and flavor.

The carbohydrate content in wheat flour is more than 70%, mainly composed of starch, cellulose and other sugars, which is the main source of human energy.

The noodles made from each flour have a different taste and are suitable for different people. Therefore, the choice of which flour to use should be made according to the individual's situation and the individual's different position.

1. High-gluten flour. The noodles with high gluten flour will be more chewy and tougher in taste, but the noodles with high gluten flour will be more difficult to make, the color is darker, it is more active and smooth, it is not easy to grasp the dough by hand, and the fermentation time is long, so it is not suitable for operation;

2. All-purpose powder. The color is milky white, between high and low powder, the physique is semi-loose, the taste is low gluten flour is flexible, and the operation is easy to use;

3. Low-gluten flour. The color is whiter, easy to form a ball with your hands, the protein content is low, and the gluten is less, so the gluten is also weak, making the noodles soft and rotten, suitable for the elderly and children.

Flour generally refers to wheat flour, but not only wheat flour, other food crops can also be called flour, such as buckwheat flour, soybean flour.

There are three types of wheat flour: low gluten, medium gluten and high gluten. High gluten flour: 14% moisture, crude protein above, protein content is average, while usually protein content.

It has a high protein content and a lot of gluten, so it is also strong in gluten, and is mostly used to make bread, noodles, etc.

All-purpose flour: above water, crude protein, usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

Low-gluten flour: moisture, below crude protein, usually used in cakes, biscuits, small cakes, snacks, etc.

Generally, you can eat gluten flour, all-purpose flour is the most widely used, most pasta can be made with it, if you are making cakes and biscuits, you can buy less low-gluten flour, if you are fried fritters to make gluten, you can choose high-gluten flour.