Instant noodle production process(2)

Two aging
 
Aging, commonly known as "dough" is the process by means of time to further improve the processing performance of dough.
 
main effect:
 
(1) the moisture further penetrate inside the colloidal particles of proteins, sufficient swelling, further form the gluten network, and is actually a continuation of the surface process.
 
(2) the elimination of the internal structure of the dough stability.
 
(3) the moisture between the protein and starch to achieve automatic adjustment to homogenization.
 
(4) composite calender play the role of a uniform feeding.
 
To do: the ball of dough into a maturing intraday low speed agitation at a low temperature, low speed stirring to complete ripening. Requirements maturation time less than 10 minutes.


 
Factors that affect the aging effect:
 
(1) curing time:
 
The length of the aging time are the main factors affecting the aging effect. Theoretically aging long time, but due to equipment constraints, the curing time is usually no more than half an hour, but should not be less than 10 minutes. Aging time is too short, the gluten network is not sufficiently formed, bread made of impatience bubbles, the Confusing soup.
 
(2) Stirring rate:
 
Aging process requirements in the static state, but in order to avoid large pieces of dough to form, making feeding difficult, so instead stirred at low speed. Stirring speed as to prevent caking and to satisfy the principle of feeding, generally 5 ----. 8 rev / min.
 
(3) the curing temperature
 
Curing temperature and lower than the surface temperature. Usually 25 ℃. Keep moisture dough ripening.