Method for making drawn noodles by lactic acid bacteria fermentation
A lactic acid bacteria fermentation and noodle technology, applied in the field of food processing, can solve the problems of no in-depth theoretical research on the control of fermentation bacteria and fermentation conditions, poor control of fermentation conditions, and unclear changes in fermentation, etc., to achieve Improved elongation, easy stretching, and good stretching properties
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[0023] Weigh 200g of high-gluten flour and 4g of salt in the dough mixer and stir evenly, add 1.0g of Lactobacillus plantarum, 0.5g of Bifidobacterium lactis and 0.5g of Lactobacillus acidophilus into 106g of water, fully dissolve and pour into the dough In the machine, take out the dough after kneading for 13 minutes, cover it with plastic wrap, and ferment for 1 hour in a proofer with a temperature of 35°C and a humidity of 84%. Take out the dough, cut it into strips with a diameter of 3cm, twist it back and forth with your hands repeatedly to form a round strip with a diameter of 2cm; then roll up the noodles and brush them with cooking oil, cover them with plastic wrap, put them in the proofer, and ferment 1h. Take the noodles out on the panel and knead them into small strips with a diameter of about 1cm; coil up the long strips, brush them with cooking oil; cover them with plastic wrap, and put them in a proofer with a temperature of 35°C and a humidity of 84% to ferment ...
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