How to make ramen noodles tough and not easy to break?

In order to increase the texture of the noodles, you can add some ingredients to it, such as gluten powder, eggs, salt or alkali. Egg protein has a structural similarity to gluten protein, which increases the strength of the protein network.

The main function of salt is to affect the spatial structure of gluten proteins, making the network structure they form tighter, making the noodles tougher and less likely to break. The effect of alkali is similar to that of salt, but the alkali will cause the dough to turn yellow.

Extended information:

One pound of flour can produce about one pound and two taels of noodles, and the weight of a bowl of ramen is usually about three taels of noodles. Therefore, in a bowl of ramen, only noodles The salt content is already 1.25 grams. Let’s talk about the soup. According to the general cooking saltiness, the salt content of the soup is about 1%. The soup of a bowl of ramen is about 400 ml and contains 4 grams of salt. At this point, the salt content of a bowl of ramen has reached 5.25 grams.

Generally, chicken essence or MSG is added to the ramen soup, and paired with marinated beef cubes, etc. In this way, a bowl of ramen can easily exceed the 6 grams of salt limit per day.

So, if you like to eat ramen, please try to drink less of the fragrant ramen soup. If you liked braised noodles in the past, it is recommended that you choose clear soup in the future, because the thicker soup has higher salt content. When eating ramen, you should also try to control the intake of soy sauce, chili sauce, curry and other condiments, and eat less pickles. , pickles, salted duck eggs, etc.

Baidu Encyclopedia - Ramen

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