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Formation stage of vermicelli gluten

Sep 22, 2017

As the surface continues, the moist flour grains, which permeate the water from the surfaces to the inside, make the macromolecular protein polymers hydrated, making the dough partially gluten-forming. One of the characteristics of the colloidal substance of gluten is the viscous flow, so that the loose small particles in the mixer under the mixing of each other and form a network structure, at this time the dough appears to be the mass of the group, this phase of modulation about experience 5~6min.