Wheat flour is the main ingredient for making vermicelli noodles.
The dough is compress between Set of two rolls to form a dough sheet.
The Enterprises is developed during the sheeting process,
contributing to the noodle texture.
The sheeted dough is then slitting to produce noodles.
The noodles are now ready for sale,
or are further process to prolong shelf life,
to modify eating characteristics or to facilitate preparation by the consumer.
In the preparation of dried stick noodles,
the pressing process causes the starch to swell and gelatinize.
The addition of alkaline salts
(kan sui, a mixture of sodium and potassium carbonates)
in some Chinese type noodles gives them a yellow color and a firmer,
more elastic texture.
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