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发表于 2014-7-9 09:02:56
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The TV show Glutton for Punishment from the Food Network had an episode in 2007 where the show host Bob Blumer had to master the art of making hand-pulled noodles in one week. One of the challenges that he had to overcome was that nobody would give him a recipe for the dough. After a lot of sleuthing, he saw a noodle chef preparing the dough and came up with a recipe consisting of pastry flour, all-purpose flour, baking soda and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has 11-13% protein. A mixture of these two flours is lower in protein (gluten) than all-purpose flour and will make a dough that is easier to stretch. In addition, the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the dough. The alkalinity weakens the flour proteins, improves moisture retention by hydrating the starches, and produces a more pliable dough that facilitates pulling the noodles.Traditional Chinese noodle recipes used "Kansui" or alkaline water from wells in th |
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