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Flour
Noodles are made from flours like wheat, rice, and buckwheat. For instant noodles, flours with 8.5-12.5% protein are best to ensure the noodles endure drying without breaking. Gluten forms the viscoelastic dough essential for noodle structure.
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Water
The water absorption level in noodle making is 30%-38% of flour weight. Too much water prevents proper hydration, while too little makes the dough sticky. Dehydration is crucial for instant noodles, ensuring their durability and shelf stability.
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Salt
Salt strengthens gluten and enhances dough sheeting properties, making noodles softer and more elastic. It provides basic salty flavor and masks flour or processing flavors. Instant noodles have higher salt content for extended shelf life.
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Kansui
Kansui, usually of a 9:1 ratio of sodium to potassium carbonate, gives ramen its unique traits. It improves gluten structure and starch gelatinization, leading to chewy texture and springiness. It also enhances the yellow color of the ramen noodles.
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Oil
Frying, common for instant noodles, dehydrates them while adding fat. Palm oil is preferred for its heat stability and low cost. Non-fried noodles use alternative methods to reduce fat, with fat content under 3%, per USDA guidelines.