Multigrain noodles are a choice for modern people to pursue health, compared with ordinary noodles, multigrain noodles are rich in a variety of nutrients, with better taste and flavor.
However, some consumers find that some multigrain noodles are not easy to stick when cooking, which brings some confusion to the combination of ingredients and taste.
In order to solve this problem, some manufacturers have begun to add some appropriate dosage to increase the adhesion of multigrain noodles to improve the adhesion of multigrain noodles.
1.Why do you need to increase the adhesion of the adhesive agent, the adhesion of noodles has an important impact on the combination of ingredients and the taste of food.
If the adhesion of the noodles is not enough, it is easy to break during the cooking process, which will cause problems with the combination of ingredients and texture.
The quality of noodles is directly related to market competitiveness and consumers' willingness to buy.
In consideration of this phenomenon, noodle manufacturers have begun to use adhesive additives to improve the overall quality of noodles and meet the needs of consumers.
2.The principle of increasing the binder Increasing the addition of the binder can improve the tissue structure of the noodles, increase the viscosity and elasticity of the dough, and thus improve the bite and cooking resistance of the noodles.
Common adhesive additives include carrageenan, tapioca starch, xanthan gum, etc., which can form a unique structure in the dough and improve the ductility and toughness of noodles.
3.Different characteristics and applications of adhesive additives (1) Carrageenan carrageenan is a vegetable gum with strong ability to thicken, solidify and increase adhesion.
It has strong swelling properties and is able to absorb large amounts of water to form a viscous colloid, making the dough easier to shape and process.
The amount of carrageenan is appropriate, and the effect on the taste and elasticity of noodles is obvious.
2) Tapioca starchCassava starch is a natural starch that has good adhesion and gelatinity, and can maintain good viscosity even in high temperature environments.
Tapioca starch has good tackilability and thickening, which can effectively improve the viscosity and overall elasticity of the dough, making the noodles more elastic and chewy.
3) Xanthan gumXanthan gum is a polymer compound that can swell to form colloids in water, and has good gelatinability.
Xanthan gum, as an agent to increase the cohesiveness, is added in a small amount of dough, but it can effectively improve the viscosity and elasticity of noodles and improve their overall quality.
Summary: With people's pursuit of healthy diet, the market demand for multigrain noodles is gradually increasing.
In order to improve the adhesion of noodles, some manufacturers have begun to add additives that increase the adhesion.
Carrageenan, tapioca starch and xanthan gum are common binder-increasing agents that can effectively improve the stickiness and elasticity of noodles and improve the overall quality of noodles.
When buying multigrain noodles, consumers can also refer to the ingredient list of the product and choose the product that suits their taste needs.