Why add salt to the dough to make the noodles more vigorous?

Why add salt to the dough to make the noodles more vigorous?

answer:

There is a gluten network in the dough, which is the source of the dough. Global is a dense, mesh, and elastic structure, which is a lipid-protein complex.

Wheat gluten contains wheat protein and wheatol -soluble protein. At the same time, these two proteins are also proteins unique to wheat. In the process of noodles, these two protein -absorbing and dissolving aggregate reactions occur to form a gluten network. Therefore, these two proteins are also called gluten protein. The crosslinter of gluten protein refers to the internal or inter -molecular bonding bonding between the internal peptide chain of the gluten protein, which mainly includes the sulfur crosslinter and the non -di -sulfur bond intercourse. Essence

The formation of ions and water in salt can enhance the interaction between molecules, which is conducive to the formation of gluten networks, so it can improve the gluten of the dough. On the other hand, salt can also promote fermentation. However, excessive salt will degenerate protein due to its high osmotic pressure, which is not only conducive to the formation of gluten networks, but also not conducive to fermentation.

In addition to salt, adding eggs or alkali can also make the noodles more gluten. Eggs contain a large amount of protein with cymbals. The protein in the eggs can participate in the formation of the gluten network, making the gluten network more stable. Alkali is beneficial to the formation of sulfur bonds, which can make the surface more gluten, but the alkali will also bring alkali flavor.

Reference materials:

Just for this dumplings, I only learned the physics

By Frost Bai

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