Email:serena@machinehall.com
Email:serena@machinehall.com
06-22-16
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. (
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Instant noodle production process(1) Instant noodle Processing line is as follows: Aging and surface rolling continuous rolling of composite molding cut off cooking quantitative fried air-cooled package And a surface And the surface is uniform mixing flour and water a certain time, a certain form a wet dough processing properties. Rationale: When flour and water are uniformly mixed, flour gliadin and glutenin swelling, surrounded by wet gluten network. After some gluten network formation, stop F
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Instant noodle equipment is an automated machine used for instant noodles product
1, the operation is simple, with lighting, boilers, fuel can be, energy saving an
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