Why do pasta such as dumplings, noodles, spring cakes, , and other noodles need cold water or hot water? The influence of dough water temperature on dough quality
first release | Du Dechun
This section mainly tells you the impact of "water mixing (bars) dough" of different types of cold water live noodles; warm water live noodles; hot water boiled water live noodles on dough and product products.
For example, the systematic project of various staple doughs such as wheat flour, dumplings, fried dough sticks, noodles, spring cakes, hot noodles cakes, , wonton , wonton scallion cakes, and other staple doughs.
1. Cold water and dough
add a lot of water, the dough is white, the tendon is strong, tough, and the tension is large, the dough is formed with a relatively hard texture, there is no hole inside the dough sheet and the volume expansion is small, which cannot cause thermal denaturation of protein and rupture of starch gelatinization , which can form a tight gluten network.
2. The dough formed by warm water and dough is second to cold water and dough. The water temperature is high, and the protein absorbs water quickly and expands quickly; the water temperature added is close to the thermal denaturation of protein and starch expansion gelatinization temperature, so the essence of warm water and dough is starch and protein are both active:
protein is close to denaturation and has not been completely denaturated, it can also form a gluten network. Due to the high water temperature, the formation of gluten is limited, so the dough can maintain a certain gluten force, but the gluten force is poor, which is not as good as the cold water dough; although the starch has expanded and the water absorption is enhanced, it is still only a partial gelatinization stage. The dough is sticky and softer, and is less sticky than the hot water dough, which is rich in plasticity, resulting in the characteristics of being tougher and softer.
Generally, warm water at 30~40℃ is the maximum expansion temperature of gluten protein, and the water absorption is as high as 150%~200%, which is conducive to the formation of gluten.
Hot water and dough
When the water temperature is 65℃, the protein begins to solidify and undergoes thermal denaturation, which destroys the gluten quality, so the elasticity, elasticity and water absorption of the dough decrease, the dough becomes sticky, and the tendon strength is poor, the color is dark and sweet.
When hot water or above 80°C is used to mix the dough, the dough formed is opposite to the cold water dough. The hot water heats the protein and expands the starch and gelatinizes it, absorbs water in large quantities and dissolves it with water to form a dough.
At the same time, the viscosity of the starch is gelatinized increases, so the hot water dough becomes sticky, soft and slightly sweet. Thermal denaturation of proteins causes the gluten colloid to be destroyed, making it impossible to form a gluten network, which forms another characteristic of poor tendon and toughness of hot water dough.
Relationship table of water temperature and gluten and starch:
Water temperature/℃ 30℃: Under the circumstances, gluten changes: normal water absorption, the tendon force is the best; starch changes: very little water absorption
Water temperature/40℃; gluten changes, high water absorption rate, and the tendon force decreases; starch changes, water absorption begin to increase, and gradually expand.
water temperature/60 ℃; the gluten changes and water absorption is saturated, and the muscle force continues to decrease; the starch changes, water absorption and expansion rate are all saturated.
water temperature/70℃; gluten changes, water absorption decreases, muscle force loss, partial maturation; starch changes, gelatinization begins.
water temperature/80 ℃; gluten protein, all maturation; starch changes, most gelatinized .
Physical properties and changes of starch and protein dough at different temperatures:
Starch and water temperature
The starch content in flour accounts for about 60% to 70%, and the water absorption rate of starch is relatively low under normal temperature conditions according to its physical properties.
When the water temperature is 30℃, the starch only binds about 30% of the moisture, the particles do not expand, and they still remain generally hard. At the water temperature of 30-50℃, the water absorption and expansion properties of starch are very low, the viscosity does not change much, and it is still insoluble in water.
Therefore, the cold water dough is less water-added, the dough is harder, and the volume does not expand. At the water temperature of 53 to 65℃, the physical properties of starch will change significantly, the water absorption will increase or even some of the starch will dissolve in water, the particles will expand and the viscosity will increase. When the water temperature reaches above 67.5℃, starch dissolves in water in large quantities, the degree of expansion and gelatinization becomes higher and higher, the water absorption becomes larger and larger, and the viscosity becomes higher and higher.
protein is closely related to gluten when water temperature
flour. Use cold water to prepare the dough, and protein and a small amount of cellulose, fat, etc. form a gluten network, closely surrounding other substances.During the kneading process, the role of the gluten network gradually increases, and the dough becomes smooth, chewy, elastic and tough.
protein has a high water absorption rate at room temperature. When the water temperature is 30℃, protein can bind about 150% of the water. As the water temperature increases, the protein water absorption rate gradually decreases. The water temperature is 60-70℃ and the protein is heated and solidified. The higher the temperature and the longer the time, the stronger the denaturing effect of proteins. As a result, the gluten quality in the dough is damaged, the ductility, elasticity, toughness and hydrophilicity of the dough are gradually deteriorating, and the viscosity is increasing. Therefore, the hot water dough lacks muscle strength and is softer and sticky.
Du Dechun:
Chief Engineer of Baked Food Technology.
Pasta Pasta Technology Chief Engineer.
Baking Food Process Nutrition Engineer Dr.
