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The main factors affecting the steaming effect in the production process of instant noodles

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     1. Moisture content of noodle products

  The first step is to gelatinize the starch, which allows the starch particles to absorb water and swell at a suitable temperature, gradually forming a uniform paste. So, the primary condition for gelatinization is to have appropriate water.

  The moisture content of noodles is directly proportional to the degree of gelatinization. Under the same steaming temperature conditions, the higher the moisture content of wet noodles, the higher the degree of gelatinization.

  During the steaming process, it is also important to ensure that the noodles absorb as much water as possible. The internal design of the steaming machine on the Dongfang Naomu instant noodle production line also follows this principle. In addition to steam heating devices, it is also equipped with humidification devices to promote starch gelatinization. Wet steaming is a method of allowing the noodles inside the steamer to absorb more moisture, resulting in a shiny, transparent, and visually appealing noodles.

  2. Steamed dough temperature

  The gelatinization temperature of wheat flour is 59.5 ℃~64 ℃, which makes the noodles made from wheat flour gelatinize. The temperature of steamed noodles must be above 64 ℃. In the production of instant noodles, the inlet temperature of the steaming machine is between 90 ℃ and 95 ℃, and the outlet temperature is between 95 ℃ and 100 ℃, which determines that the gelatinization conditions are met.

  3. Steaming time

  The steaming time is directly proportional to the degree of gelatinization. Prolonging the steaming time can increase the gelatinization rate of the product, shorten the heating time, and reduce the gelatinization rate of the product.