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Salt Addition in Stick Noodle Production
Classification:
News
Group News
Industry News
Special Reports
Author:
DONGFANG NAOMU
Source:
www.noodlemachinery.com
Release time:
2025-12-09
In the craft of producing fine dried noodles, salt is far more than a simple flavoring agent; it is a vital functional ingredient that fundamentally enhances dough quality and production efficiency. Its primary role is to strengthen the gluten network within the wheat flour. By increasing the viscosity of gliadin, salt effectively tightens the gluten structure. This process significantly improves the elasticity and extensibility of the wet gluten, leading to superior dough handling properties. A well-salted dough exhibits greater tolerance during mechanical processing, notably reducing the incidence of wet strand breakage during the crucial drying and hanging stages. Consequently, this directly translates to a higher yield of first-grade products, optimizing overall output.
Determining the precise salt addition rate is a nuanced decision critical to achieving optimal mixing results. The general principle is adaptive: flour with a higher protein content typically requires a slightly higher salt percentage to fully develop its strong gluten, while lower-protein flour needs less. Seasonal adjustments are also essential; a marginally increased rate in summer can help counterbalance dough softening due to higher temperatures and humidity, whereas a slightly reduced rate is often sufficient in winter. For most fine dried noodle productions, a salt addition rate between 2% and 3% is empirically proven to deliver the best balance of texture, strength, and taste. Beyond salt, master producers may judiciously incorporate other additives such as active protein, modified starch, alkali, or sodium alginate to further refine texture and cooking performance.
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