The quality of flour is constantly improving along with the improvement of people's living standards. Therefore, there are various special flours on the market. In the high-grade special flour, there is a very special kind of flour - snowflake powder. Why it is special, because snowflake powder is used as high-grade powder instead of special powder, it is not as specific as other special powders. Snowflake powder can be used as bread, dumplings, fritters, steamed buns and other foods, especially Chinese staple foods (noodles , dumplings, steamed bread) quality is very good, its internal reasons and how to improve the quality of powder after the snow powder, make full use of the posterior powder, are worthy of attention. The use of gluten instruments and other instruments to analyze the quality characteristics of snow powder and its posterior powder. Scan the QR code below to follow the Top WeChat official WeChat (Also can WeChat search: Top Instrument): Stainless Steel Coil,Types Of Stainless Steel Grades,T304 Stainless Steel,Finish Cold Rolled Stainless Steel Coil Jiangsu Langyixin Industrial Development Co., Ltd , https://www.goodstainlesssteel.com
By measuring the gluten gluten and the scores of noodles and dumplings, we can find that the taste of the two kinds of snowflake powder is obviously better than that of the Shandong white wheat flour and the gelatinization characteristics of the starch. The two snowflake powders have similar peak, minimum and With the final viscosity and the ratio of similar straight-supported starch, it can be inferred that the composition of the starch has a clear effect on the finished taste.
The analysis of the gluten meter found that the damaged starch was high and could make the surface sticky during the cooking process, but it just met the requirement of a viscoelasticity for the noodles or dumplings on the market. At present, the hard, crispy noodles are being replaced by sticky, flexible noodles. 
Research on the quality of snowflake powder by gluten