rolling Noodle Eating face a long history, but rolling rolling out, why roll rolling, roll the edge of the edge Why? Why do you need cold water when you cook noodles?
everyone has done this, but it is estimated that few people know why...
recently, Zhang Yahui, a doctor of the western industry university, wrote a paper, "the principle of nonlinear mechanics and thermodynamics in the processing of hand rolling," and answered these questions solemnly!
the Northwestern Polytechnical University doctorate wrote a paper explaining the "rolling rolling science principle"
why "x (NG) surface" (and the first form of a rough structural dough and not a rolling face after a good face. " Is it necessary to take about 10 minutes of aging forming?
Article analysis shows that after aging treatment, the moisture diffuses evenly, and its plastic properties increase greatly.
schematic source of aging process: the public number "Fai"