Noodles are a traditional pasta in China. They are also typical flour products. To make good-quality, high-quality noodles, you must choose high-quality flour suitable for making noodles. So what are the characteristics of flour that affect the quality of noodles? Using a flour indexing instrument such as a gluten index meter to detect and analyze, you can find out from it.

Gluten indexer

The quality of flour is generally mainly from the aspects of ash, weakening degree, stretching area, elongation, gluten quality, etc., and to determine these different characteristics of flour, we can use the corresponding testing equipment, gluten index measuring instrument is mainly used The gluten index of the flour is measured, and the influence of the gluten index on the quality of the noodles can be analyzed by the instrument.

Studies have shown that the strength of wheat flour has a great influence on the quality of the noodles, and the weak or too strong tendons are not suitable for the production of noodles. In the range of lower gluten strength, the increase of wet gluten content and dough stability time is beneficial to the improvement of the quality of the noodles, but the excessive strength of wheat flour (wet gluten content >35%, stabilization time >9 min) will be disadvantageous to the noodles. The effect of making the dough time and the wake-up time is longer, the dough is hardened, the noodles are easy to break, the taste is hardened, and the comprehensive evaluation score is significantly reduced.

It can be seen that the characteristics of flour and the effect on flour products are very obvious. Although noodles, hoes, cakes, breads, etc. are made from flour, the types of flour that are used vary depending on the type. In order to meet the baking needs of various types of flour products in the market, flour mills need to continuously develop corresponding special powders according to market needs. Using professional instruments such as gluten index measuring instrument can not only study and analyze the influence of gluten index on the quality of noodles, but also assist enterprises in the development and quality supervision of flour-specific powder. It can be said that flour manufacturers have the necessary equipment for high-quality flour production. .

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