What kind of pasta do you have?

The index finger is mainly made of flour, and there are different kinds of pasta all over the world. China's pasta snacks have a long history, different flavors and various varieties, mainly including noodles, steamed bread, flower rolls, fried dough sticks, mashed potatoes, sesame seeds cakes, jiaozi, steamed buns, cold noodles, wonton, twist and so on. Western food includes bread and scones.

Pasta, food made of flour.

Pasta can be divided into steaming, boiling, baking, frying, roasting, frying and stewing. Different production methods cause different nutritional losses. There are generally three steps in the production process of pasta.

One is stirring and mixing. Several special nouns and actions of mixing include:

1. foaming: solid fat and raw materials are stirred to produce foam. When the mixture begins to soften or decrease in volume, the stirring should be stopped. The foaming value of oil is called the foaming value of oil, which will affect the volume and quality of cake.

cooked wheaten food

2. Beating: mixing various ingredients can be foamed with the aid of a blender, so that air penetrates into the dough and the gluten expands.

3. Folding: the stirring action from the bottom layer to the top layer can be operated with a glue knife to make the mixture mix evenly and produce gluten swelling.

4. Kneading: Mix all kinds of ingredients by hand or mixing hook, depending on the degree of gluten expansion. The purpose of dough mixing is to accelerate the water absorption of flour and form gluten. By beating back and forth, the tough film on the surface of flour is destroyed, so that water can evenly penetrate into flour particles. There is no good way to determine the length of time except hand feeling and eye observation. Generally, the beating process is divided into six stages: (1). The initial stage, (2). Rolling stage, (3). Gluten swelling stage, (4). Completion stage, (5). Beating process, (6). Gluten interruption.

The second is fermentation molding. During the beating time, yeast can ferment to produce carbon dioxide, and the released carbon dioxide forms pores due to the network structure of gluten, which increases the dough volume. After basic fermentation, you can cut the dough into a fixed size and then knead it round. The softness of the separated dough becomes lower because it loses a part of carbon dioxide, so it should be shaped directly and kneaded round, and the carbon dioxide in fermentation will also disappear. The purpose of rounding is to form a layer of skin on the dough surface to prevent gas loss, and also to make the dough look good. After grinding, it can be shaped by intermediate fermentation. Through molding, the gas in the dough is squeezed out to make its internal structure uniform. After setting, most of the gas is lost, and the gluten loses its softness. Therefore, dough regeneration is needed to increase the softness of gluten, so there is a final fermentation step.

The third is to make it. This is the last step, boiling, steaming, frying, roasting and stewing the spaghetti. Due to heat, batter or dough becomes soft and easy to digest. At the same time, starch and protein are heated to produce chemical changes, and the functions of microorganisms and enzymes are also destroyed and stopped. In addition, the skin produces new compounds, giving baked goods special color and fragrance.

Ethnicity

The history of China ancient people eating wheat can be traced back to the Neolithic Age. At first, they ate whole grains. Because of the invention of the stone mill, people began to eat flour, and bread appeared in the Spring and Autumn Period and the Warring States Period. During the Eastern Han Dynasty, people began to eat flour widely because of the popularity of stone mills. Since then, with the improvement of cookers and cookers, the raw materials, production methods and varieties of pastry snacks in China have become increasingly rich, and many popular snacks have appeared, such as jiaozi, noodles, Lamian Noodles, pancakes, steamed dumplings, spring rolls, Yuanxiao and fried dough sticks. According to their products and folk customs, many local snacks with strong local characteristics have evolved.

The index finger is mainly made of flour, and there are different kinds of pasta all over the world. China's pasta snacks have a long history, different flavors and various varieties, mainly including noodles, steamed bread, flower rolls, fried dough sticks, mashed potatoes, sesame seeds cakes, jiaozi, steamed buns, cold noodles, wonton, twist and so on. Western food includes bread and scones.