How to identify whether noodles contain glue

The noodles we usually eat outside usually contain food glue. The most obvious function of food glue is that it tastes smoother and chewier. Generally, this kind of food glue will not cause adverse effects on health and is a reasonable food additive. Of course, some unscrupulous vendors may add some industrial glue, which is quite harmful to health. Let's learn how to identify whether noodles contain glue.

How to identify whether noodles contain glue

1. Noodles are made of flour and have a light noodle aroma. If it has any other strange smell, you should be careful. In terms of color, good quality noodles are milky white or slightly yellow, while products with added whitening agents are snow-white or pale white; noodles without whitening agents have a fresh fragrance inherent to flour, while noodles with whitening agents are bland and tasteless.

2. The noodles themselves are very crispy, easy to break, and have a rough surface. They will have a certain elasticity after being boiled in water. However, if you find that they are particularly chewy and very white in color after being cooked, you should be more careful.

3. Dry noodles will burn, but wet noodles will not light up. If you light them, there is a problem.

4. There is a kind of colored noodles on the market now, which contains vegetable juice or fruit juice, or it may be pigment. You have to buy it from a store that knows the inside story.

Dark-colored flour is more nutritious

In the market, we can see flours of different colors, whiteness and grades, such as high-gluten flour and wheat core flour. What is the difference between these flours? Yang Daiming introduced that wheat flour of different qualities will produce gluten, and the difference is related to the wheat flour making process. Today, flour is made by mechanically crushing and cracking the skin of wheat grains, and then scraping them out using a machine. The flour in the middle of the wheat grain is called core flour. It is white in color and is generally used to make high-end noodles. It is expensive, but it contains more starch and relatively less protein. The flour that is close to the husk of wheat grains is called husk flour. It is yellower and darker in color, but more nutritious and contains more vitamins and protein.