影响煮熟后面条表面硬度的因素

煮熟后面条的表面硬度是指施加于熟面条表面上的压力。影响煮熟后面条表面硬度的因素有面筋形成程度、烹煮时间、烹煮用水、面团在轧成片前的熟化时间。

Surface firmness of cooked noodles refers to as the compressive force exerted on to the surface of cooked noodles.The factors that influence surface firmness of cooked noodles are gluten development degree,cooking time,cooking water,dough sheeting, resting time, reduction percentage in roll\|gap, number of sheeting steps and so on.