The temperature of the water used for kneading dough is a problem that many people will ignore, but in fact, the water temperature has a great influence on whether the dough is gluten. In general, warm water is used in winter and cold water is used in other seasons. More specifically, it is necessary to adjust the temperature of the dough by adjusting the temperature of the mixing water. During the whole mixing process, including the stirred dough, the temperature of the dough should be kept at about 30 degrees.

So, why is there such a requirement for temperature? This is because the temperature will affect the water absorption of protein in flour. According to the determination, when the protein in flour is about 30 degrees, the water absorption is the strongest, which can reach 150%. At this temperature, it is easier to produce high-quality gluten, and the gluten production rate is also the highest. When the temperature exceeds 60 degrees, protein will denature and gluten will not be produced at all.

Noodles are an essential step.

After the dough is mixed, it must be left for some time before it can be used. This process is called "breading" and it is also a necessary step to further promote the formation of gluten. Because not all protein fully absorbed enough water in the process of dough mixing, the purpose of dough is to make the part of protein that hasn't had time to absorb water have enough water absorption time, so as to produce more gluten with better quality.

The time for baking noodles is also very particular. It takes at least 30 minutes in winter and can be shortened in summer.

The key operation of dough is to cover it with wet cloth or plastic wrap to prevent the surface moisture of dough from evaporating excessively and hardening. If you use a wet cloth, remember to wring it out and cover it on the dough. There should not be too much water.

Tip 3: The more you rub, the more you gain.

Knead the dough after baking, that is, press the dough repeatedly with both hands. This step can not only make the quality of the whole dough more uniform, but also promote protein to produce more gluten. If the dough is mixed, kneading the dough can also prevent the loss of carbon dioxide produced in the fermentation process and make the dough more bulky and porous. Practice has proved that the more dough is kneaded, the stronger it is, so as long as it is not too tired, knead it as many times as possible.