Vacuum dough mixing is achieved by mixing wheat flour particles (protein molecules and starch molecules) under vacuum and negative pressure, which can quickly and evenly absorb water and promote the full transformation of the protein network structure of the dough. Adequate water absorption is an important condition for the formation of wheat protein networks and starch gelatinization.
The vacuum kneading machine is easy to operate and has a high degree of automation. It adopts a human-machine interface, preset program formulas, PLC control, and the machine will complete the entire kneading process according to the program. It can also be manually operated step by step according to process requirements, suitable for various production requirements. The entire machine is made of high-quality 304 stainless steel material, which complies with current relevant food hygiene standards. Vacuum and dough can make the moisture content of the dough around 30% to 45% (depending on the different requirements for dough softness and gluten content of wheat flour), with a vacuum degree of -0.5 to 0.7 mpa.
Vacuum and noodle machines are mostly used in equipment with high noodle moisture content, such as fresh noodle production lines, boiled noodle production lines, and udon noodle production lines. They have positive significance in improving processing technology and improving the quality of noodle products.
Vacuum dough mixing technology increases dough moisture by 10% to 20% compared to ordinary dough mixing technology (limited to non stick rolls during dough rolling); The free water in the dough is reduced, making it less likely to become cloudy and sticky to the rolls; The wheat flour particles absorb water evenly and fully, which can make the dough have a uniform color, and the rolled dough has no color difference and no blooming; The molecules of the dough particles are in a vacuum state, and the air gap is reduced, which improves the density and strength of the dough, and is not easy to break, break, or fall during the production process; The mixing time is 6-8 minutes per time. Due to the short mixing time, low rotation speed, and no air resistance, the temperature rise of the dough is low, about 5 ℃, avoiding the occurrence of protein denaturation and damage to the gluten network organization caused by excessive temperature rise of the dough.
Our company Dongfang Naomu has introduced vacuum dough mixing technology in the dough mixing process, which has a significant positive effect on improving the quality of fresh and wet noodles. Vacuum rolling, similar to hand rolling, forms an elastic and shiny dough, which can create a transparent and smooth soft elastic surface, elevating the quality of noodles to a new level.