The white noodles cooks and boils how to become rubescent well

The white noodles cooks and boils how to become rubescent well
"It is the white noodles obviously, boil well, drag for how to become rubescent? " The lunch of yesterday, no appetite because of this pot of surfaces of the whole family of Xi'an citizen Mr. Hao.
A few days ago, Mr. Hao had bought a kilogram of dumpling wrappers from supermarket near home, also left much after making and finishing dumplings. Yesterday, he rubed some dumpling wrappers into the dough that became reconciled, one became red to cook behind who knew to roll well. "Do not know whether this can eat, it is afraid in the heart anyway, pour out a pot of surfaces. " Mr. Hao suspect noodles change color perhaps because he has rubed into those dumpling wrappers. "Will the dumpling wrapper be defective in quality? " Mr. Hao makes and talks in whispers. Yesterday, reporters consulted masses' flour mill at this point, staff members analyzed, contain many kinds of enzymes in the flour, will oxidize the color to deepen under certain condition, this kind of phenomenon is named brown to change. Dumpling wrapper that Mr. Hao buy already for a few days, meet damp and hot environment, really can take place brown to during that time, but this kind of situation is uncommon in Xi'an.
"If the flour machining accuracy is not high, much phenol oxidase included is relatively high, may happen brown and change. Generally speaking, noodles brown to become with temperature, the intersection of acid and alkalinity, manner of packing, the intersection of storage and terms having a relation. " Yesterday, person in charge manager Li of factory of a food additive in Shaanxi explained, under the high-temperature high wet environment in the South, the flour is brown to become to comparatively see more, southern flour producers generally add and defend brown pharmaceutical, and northern temperature on the low side, flour producer seldom will add, the intersection of temperature and the intersection of humidity and high what in the house, may cause wet one to oxidize, influence the noodles color and luster and but will not cause influence on the health.
General knowledge of life
Brown to become one kind of ubiquitous allochromasis phenomena in food, especially fresh fruits and vegetables raw materials, when processed or after preserve or is damaged by machinerying, the food original color and luster becomes dark, these changes all belong to brown to change. Brown to become, divide, urge for enzyme brown to according to mechanism that take place its (biochemistry is brown to become) Urge brown to with non- enzyme ' It is not that biochemistry is brown to become) Two big classes.
In some food processing, the appropriate one is brown to become beneficial, such as the production of the soy sauce, coffee, black tea, beer and baking of bread, cake.
In other food processing, especially the processing course of the fruit vegetables, fruits and vegetables such as the fruit, potato, eggplant substantially as cutting, its phenol material is under the enzymolysis of phenol, it is so brown as to turn to oxidize into influencing the appearance of the food, make the nutrient component of the skin reduce to some extent. The such one is brown to become harmful, it not only influences the flavor but also reduce the nutritive value, so understand the brown reaction mechanism that changes of food, look for and control the brown route to change to have important actual meanings.

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