What kind of flour is good for noodles and what kind of flour is good for making noodles are still unknown to many people. Now let’s take a look together!
The answer is as follows:
1. High gluten flour. High gluten flour noodles are less gluten and have a more durable texture, but high gluten flour is more difficult to make, with darker colors and a more lively and smooth texture. The craftsmanship and dough are difficult, and the fermentation time is long, making it unsuitable for operation;
2. Medium gluten powder. The color is milky white, between high and low powder, the body is semi loose, the taste is low, and the flour is flexible and easy to operate;
3. Low gluten powder. The color is slightly white, and it is easy to clump when touched by hand. Low protein content, low gluten, so weak gluten. Noodles are soft and rotten, suitable for the elderly and children to eat.