What brand of flour is suitable for Lanzhou Lamian Noodles?

Any brand of flour will do, as long as it is high-gluten flour.

When making Lanzhou Lamian Noodles, fresh high-gluten flour is generally selected, and Lanzhou has beef Lamian Noodles special flour. However, it is best to choose Lanzhou beef and Lamian Noodles flour. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef noodles) can ensure the success of making Lamian Noodles.

It is not advisable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles stored for a long time are easily mildewed and deteriorated by the external environment. Under the action of protease (due to pollution and other reasons, the activity of protease is enhanced), protein molecules are decomposed into amino acids, which prevents protein from combining with water to form gluten, thus greatly reducing the generation of gluten.

Extended data:

The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ through the temperature difference of water when kneading dough, because the water absorption rate of protein in flour is the highest at this time, reaching 150%.

At this time, the yield of gluten is also the highest, and the quality is also the best, that is, the ductility and elasticity are the best, which is most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range.

The noodles of Lanzhou Beef Lamian Noodles can be divided into many different shapes, and Lamian Noodles will make them according to the different needs of customers. According to the shape of noodles, beef noodles can be divided into three categories: round, flat and prismatic.

Round noodles mean that the cross section of noodles is round. Circular surface can be divided into capillary surface, fine surface, three fine surfaces, two fine surfaces, one fine surface and two columns, in which the diameter of capillary surface is about 0.5- 1mm and the diameter of fine surface is1-2 mm.

Plane means that the cross section of noodles is flat. From narrow to wide, the plane can be divided into "leek leaf", "thin width", "wide surface", "big width" and "skin width", among which "leek leaf" is about 5mm (the same width as leek leaf) and "skin width" is about 30-40mm (the same width as belt).

The facet refers to the unique shape of the cross section of noodles, such as triangle and quadrilateral. Common edges are "buckwheat edge" and "four edges".

The most popular noodle types are "fine noodles", "two fine noodles", "three fine noodles" and "leek leaves". Noodles that are too thin are easy to soak in soup, noodles that are too thick or too wide are not easy to cook, or they are hard after cooking. Prismatic surfaces and hollow surfaces are not very popular because of their high technical requirements for Lamian Noodles Normal University.

Baidu Encyclopedia-Lanzhou Lamian Noodles