Pasta making technology

- Nov 15, 2018-

Pasta can be divided into several types, such as steaming, boiling, branding, frying, roasting, frying, and simmering. The method of making different nutrient losses is also different. There are three steps in the production of pasta.

One is to stir and mix. Several special nouns and actions for mixing include:

1. Foaming: The solid fat is mixed with the raw material to produce a foam. When the mixture begins to soften or the volume is reduced, the stirring should be stopped. The foaming value of the grease, which can be used to make air into the air when it is stirred, affects the volume and quality of the cake.

2. Whipping: Mixing various ingredients, which can be foamed by means of a stirrer, in order to drive air into the dough and expand the gluten.

3. Folding: The mixing action of turning the bottom layer to the upper layer can be operated with a rubber knife to make the mixing evenly, resulting in the expansion of the gluten.

4. Mix the ingredients with your hand or a stirring hook, depending on the extent to which the gluten is extended. The purpose of the dough is to accelerate the water absorption of the flour to form gluten. The gluten is broken by the round-trip smashing to destroy the surface of the flour, so that the moisture is uniformly infiltrated into the flour. The degree of whipping of the dough is divided by the hand feeling and the eye observation, and there is no other good method to decide. The length of time. The general whipping process is divided into six stages: (1). Starting stage, (2), rolling up stage, (3). gluten expansion period, (4). completion stage, (5). whipping process, (6 ). The gluten is interrupted.

The second is fermentation and plastic surgery. During the whipping time, the yeast can ferment to produce carbon dioxide. These released carbon dioxide are formed by the mesh structure of the gluten to form pores, which makes the dough volume increase. After the basic fermentation, the dough can be cut into fixed. The size is round again. The divided dough is softened due to the loss of a part of carbon dioxide, and it is preferable to directly shape and round it, and the carbon dioxide in the fermentation also disappears.