After the dough is mixed, it must be left for some time before it can be used. This process, called noodles, is a necessary step to further promote gluten formation.
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.
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 more gluten there is.
Extended data:
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. It is necessary to adjust the temperature of the dough by adjusting the temperature of the mixing water, so that the temperature of the dough is always kept at about 30 degrees during the whole mixing process, including the stirred dough.
There is such a requirement for temperature 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, which is richer in gluten.
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