1. The dope obtained after washing flour is seitan, and the main component is protein.
2. The traditional craft of flour reinforcement is to add eggs, salt and alkali.
3. There is no plasticizer in flour, and thickener may be added, such as xanthan gum, which belongs to soluble dietary fiber and is safe and reliable.
4. Adding konjac flour flour can also increase gluten. The principle is the same as that of thickener.
Rumor:
I heard that noodles have “glue”?
What the hell is going on?
Recently, a video of noodles with a mass of glue after being washed heat dissipation on the network and WeChat circle of friends has attracted the attention of many citizens.
Netizens have expressed their doubts: Is there really glue in the noodles?
In fact, the so-called “glue” is seitan.
It has been refuted many times!
On April 7, Southern Metropolis Daily conducted an on-site experiment in Guangzhou CEC food safety testing consumer experience center to refute rumors, and concluded that the “glue” added to noodles was not glue or industrial glue, but edible glue, scientific name thickener, also called soluble dietary fiber. According to the requirements of national food safety standards, the use of thickener in noodles is legal and compliant, so consumers do not have to panic.
On April 10, Hunan Food and Drug Administration solemnly declared “seitan rumor”. According to the bureau, generally speaking, the higher the grade of whole meal flour, the higher the required content of seitan; The higher the content of wet gluten in dried noodles, the better the quality should be.
In late April, Hunan Satellite TV’s “News for truth” program further confirmed from the perspective of news facts that the news that “noodles can’t be eaten after washing out glue” recently was purely an online rumor. The so-called “glue” is actually seitan, which is mainly composed of protein and rich in nutrition.
Listen to what the experts say?
— Whole meal flour and whole meal flour products, such as noodles, patch, dumpling wrapper, etc., when washed with water, starch and water-soluble ingredients will leave, and the remaining viscous, extensible and water-insoluble things are seitan. The higher the whole meal flour level, the higher the required seitan content. (Zhong Kai, deputy director of Kexin food and nutrition information exchange center, Professor Lu Qiyu of Henan University of Technology, and researcher Tan Bin of national food bureau Science Research Institute)
— Whole meal flour the composition of flour generally does not change after it is made into noodles through the process of dough blending, wake-up, calendering, sectioning, drying, cutting, packaging and so on, and the seitan still exists. Generally speaking, the higher the content of wet gluten in noodles, the better the quality. (National Food Safety Risk Assessment expert, Professor Wei Yimin, Chinese Academy of Agricultural Sciences)
— The famous Northern snack cold skin is made by washing gluten. Southerners use rice as the staple food, and most of them lack understanding of flour ingredients, and they do not know what seitan is, therefore, seeing that flour product was soaked in water for a period of time, there was a colloidal substance insoluble in water, which was mistaken for edible gum. In fact, this was a rumor. (Yang Deming, chairman of Hunan food quality and safety Technology Association)
Looking back at the central point of view
1. Seitan is the skeleton of noodles.
2. If the content of seitan protein in the noodles is too low, the toughness and elasticity of the noodles are insufficient, it is easy to break during processing, and it is easy to mix soup when cooking.
3. Sometimes we feel that we are not nicely chewy enough to eat noodles, just because seitan is not enough.
4. If the content of seitan protein is too high, the noodles are too tough, and it is not easy to cook thoroughly, it will also lead to bad taste.
The General Administration of Food and Drug Administration reminded again: do not believe in the rumor, do not spread the rumor to avoid unnecessary panic
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special topic rumor: rubber noodles are rumors that lie on the back of a gun. Seitan released on May 10, 2017, the key point is to see in advance: 1. The dope obtained after washing flour is seitan, and the main component is protein. 2. The traditional craft of flour reinforcement is to add eggs,