Cold noodles , with its extraordinary chewy texture, are unique among the many noodles in summer. But this has also caused many people to worry. Is this Q-bomb formed naturally, or is it made with "glue"?
In fact, this concern is unnecessary. The recipe of cold noodles is very simple. It is made of wheat flour, corn starch, buckwheat flour, potato flour and other starch-rich substances as the main raw materials, and is made by adding salt, sodium carbonate (sodium carbonate) and water.
The reason why cold noodles can form a unique elastic feeling is inseparable from the gelling effect of starch. With the help of hot water, starch first undergoes the starch gelatinization reaction. When the temperature gradually decreases, due to the different chemical structures of amylose and amylopectin in the starch, the molecules become entangled and separated, eventually forming a translucent coagulate with elasticity and toughness. glue.
It is worth mentioning that cold noodles are not the only food that uses starch gelatinization and gelation. The texture and taste of these two traditional snacks, pink skin and cold skin, are inseparable from the help of gel. Especially for Fenpi, there are records about Fenpi as early as in the book "Essentials of Qi Min Yao" written during the Northern Wei Dynasty.
In short, the production of cold noodles is the result of people's understanding of science and the use of science. As long as you control the process parameters well, you can make cold noodles with a springy texture.
Source: Food Interesting Science Animation Team
Editor: Fu Weili
Reviewer: Gao Shuqing
