In the process of instant noodles production, the main factors affecting the effect of steaming noodles

1.Water content of noodles

The first is to let starch particles at the right temperature water swelling, gradually uniform formation of paste. So, the first requirement is to have the right water. Under the same steaming temperature condition, the higher the water content of wet noodles, the higher the gelatinization degree. During steaming, the noodles should absorb as much water as possible.Of course, the interior design of Dongfang Naomu noodle steamer also follows this principle.In addition to steam heating device, also equipped with humidifying device to promote starch gelatinization.

2.Steaming surface temperature

The gelatinization temperature of wheat flour is 59.5℃~64℃.Therefore, the temperature of steaming noodles must be above 64℃.In the production of instant noodles production line, the inlet temperature of the steam machine is 90℃~95℃, and the outlet temperature is 95℃~100℃, which absolutely meets the gelatinization conditions.

3.Steaming time

Extending the steaming time can improve the gelatinization rate of products, shorten the heating time, and reduce the gelatinization rate of products.