Key Factors Affecting the Steaming Process of Noodles:
1. Steaming Temperature:
Different types of starch have different gelatinization temperatures, and the thickness and density of instant noodles after twisting and shaping also vary. Maintaining a good temperature gradient within the steamer is crucial. A higher temperature at the bottom of the steamer allows the noodles to lose some moisture after steaming, thus aiding in drying.
2. Moisture Content of Noodles:
Under constant steaming temperature and time, the higher the moisture content of the raw noodles, the higher the degree of gelatinization. The moisture content and gelatinization degree are directly proportional. Sprinkling water on the raw noodles before steaming is beneficial.
3. Steaming Time:
Starch gelatinization requires a certain amount of time. Reducing steaming time lowers the gelatinization rate. Extending the steaming time is an important method to improve gelatinization. However, with a fixed steamer length, extending the steaming time reduces production speed, capacity, and increases energy consumption. Extensive practice has shown that the rehydration speed of noodles is closely related to the steaming temperature. To improve gelatinization, increase rehydration speed, and shorten steaming time while increasing output, increasing steam pressure is crucial. Using thinner noodles further enhances this effect. In continuous production, shortening the steaming time while achieving the same gelatinization and rehydration results is equivalent to increasing the steamer length.
4. Thickness and Density of Noodles:
Thinner noodles heat up faster during steaming, resulting in higher gelatinization. Thicker noodles heat up slower, leading to lower overall gelatinization. A looser, thinner noodle structure allows better steam contact, facilitating gelatinization. Reducing noodle thickness and using smaller cutters improves gelatinization.
5. Steam Humidity:
Steam humidity also affects the steaming process. If the steam is too dry, it can excessively dry the raw noodles, reducing moisture content and affecting gelatinization. The use of a saturated steam tank is based on this principle.
