Why noodles?
The starch in flour occupies the absolute superiority in quantity (above 85%), but it is very difficult for them to form the close relation, just is the scattered scattered sand of individual politics, naturally it is difficult to have any influence. Although gluten protein is not much, a close-knit network of molecules can form between molecules, which can also determine the characteristics of pasta.
Among gluten proteins, gluten is the deciding factor. There are many cysteines in gluten. This amino acid has a thiol group, which is a group (-SH) with a hydrogen atom on the sulfur atom. The hydrogen is not very honest, thinking about leaving home all day long. In the kneading process, if two thiols touch the surface, the respective hydrogen atoms are likely to escape successfully. The remaining two sulphur atoms have reorganized their assets and established a "strategic alliance," which is chemically called the "disulfide bond," meaning that two sulphur atoms are connected. Once the two big groups form a coalition because the interest is "covalent," it will not be easy to open them. Two gluten molecules will be linked together into a larger molecule. Because there are multiple such cysteines in each gluten molecule, each of them may form an alliance with other gluten protein molecules, so that in the end it forms an intricate "network of relationships."
Such a protein network, when subjected to external forces, such as the pinching of a human hand or the biting of teeth, can produce a certain degree of deformation without breaking - like the difference between pulling a string bag and pulling a pile of sticks. The closer this kind of network is, the more "cheerful" it is to chew.
To strengthen the network formed in pasta, the gluten content will naturally be critical. The high gluten flour contains many gluten, of course, it is easy to form such a network. The low-gluten flour has a low content, and the formed network is sparse. During the baking process, a large number of bubbles are generated by these sparse networks and they eventually form a soft texture. There are not so many bubbles in the steamed buns, and the network is relatively tight. Therefore, the “spreading out†is limited and it is not as soft as the cake, but it has certain “toughnessâ€. The noodles originally did not produce bubbles. Compared with cake buns, the texture was very "hard" and the network formed was very close. It required a lot of external force to deform it. This is called "browsing." However, if the external force used is large enough, it can be pulled long without breaking, gradually pulling out very fine noodles.
In addition to quantity, the “quality†of gluten can also have a greater impact. Gluten is not a single protein, but it is made up of many brothers with different molecular weights. The ones with the largest molecular weights are also more capable of forming networks. Therefore, the same protein content of flour, which gluten protein composition is different, the ability to produce gluten network will be different.
However, for those who produce foods, they will be more concerned about "the same flour, there is no way to manipulate gluten protein behavior?" So, Peng Peng grand debut.
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