Beginning of autumn has passed, but the heat of [autumn tiger] has not decreased.
The weather is so hot, have a bowl of cold noodles, simple, convenient and cool.
However, it is not easy to eat a bowl of good noodles.
Is the more sinewy noodles are, the more nutritious they are?
Is it reasonable to hear that the more protein and nutrition in noodles with more tendons?
Indeed, the elasticity of noodles is closely related to the protein in flour.
Indeed, in general, the higher the protein content in flour, the better its toughness and elasticity will be without what additives. It will not break easily when cooking and the more sinewy the taste will be.
However, there is a premise: what additives are not added!
At present, most of the noodles sold on the market are added with salt, while the Japanese Lamian Noodles sold in the refrigerator of many supermarkets have [sodium carbonate] on the ingredient list, all of which are to make the noodles more sinewy.
Therefore, the actual situation is that noodles with tendons are not necessarily more nutritious.
If you want to buy nutritious noodles, look at the [Nutrition List] is the more reliable method.
Can I buy noodles with yellow color? Is the whiter the better?
Flour should have been slightly dark and yellow, not pure white.
There are two possibilities for pure white flour:
- One is to remove many parts of the outer layer with high nutritional value; Second, after being treated with oxidant, a small amount of yellow carotenoids in flour are oxidized off, and the color appears whiter.
Therefore, don’t worry too much about the color of noodles.
How about coarse grain noodles?
There are a lot of coarse grain noodles in supermarkets now, is it more recommended than ordinary noodles?
Whether coarse grain noodles are good or not depends on the use of what coarse cereals and the proportion of coarse cereals. Most supermarkets sell coarse cereals noodles, of which the proportion of coarse cereals is very low, mainly white flour.
This is because making noodles requires good toughness, while most coarse cereals do not contain gluten protein and have no toughness.
If only a small amount of mung beans or corn is added, the nutritional value is no different from that of white noodles.
Dr. Clove recommends you to buy pure buckwheat flour and naked oats flour, which are more nutritious than white noodles and have a relatively low sugar index.
Are egg noodles, spinach noodles and carrot noodles more nutritious?
Not necessarily, but we still need to see how much the bottom has been added.
Many products have spinach noodles written in large characters on their packaging. Looking closely at small characters, spinach powder accounts for only 2%, which is still a lot.
Moreover, because chlorophyll and carotene are easy to be decomposed by light, noodles have been stored for a long time and their content is getting lower and lower, so vegetable noodles after long-term storage are not worth buying.
However, if you make noodles with vegetable juice at home, it is worth eating.
How to cook noodles to taste good?
In order to make noodles elastic, besides the slightly unhealthy methods of adding salt and alkali, there is a very good method for everyone:
Boil the noodles until they are half cooked, then take them out and put them in cold water. After it is completely cold, continue to cook in the pan, which is not easy to boil and tastes more elastic.
Academically, this is called [toughening treatment]:
First heat starchy food to a temperature close to gelatinization temperature, then take it out and cool it, and then heat it after cooling it thoroughly, so it is not easy to boil.
Moreover, this method can make starch molecules arrange more closely, digest slowly after eating, and is more beneficial to controlling blood sugar.
It is a perfect interpretation of [science makes food better and healthier].
Should I drink noodle soup after cooking noodles?
The saying that “the original soup turns into the original food” is very popular.
Originally, after eating noodles, it is beneficial to drink some original soup mixed with some vitamins and minerals.
However, as mentioned earlier, many fine dried noodles in supermarkets now add a lot of salt or alkali in order to make noodles more sinewy. The boiled soup is salty soup and alkaline soup, which is neither delicious nor high in sodium. It is better not to drink it.
Noodles alone are not enough
Finally, noodles are a staple food. Apart from carbohydrates, many nutrients are seriously deficient. If you often only eat large bowls of noodles to deceive a meal, you will probably become a malnourished fat man over time.
It is better to change some tricks, such as cutting a few slices of spiced beef, or adding a poached egg. Shredded bean curd is also good. Cut a tomato, cook a few small rape trees, add some shredded carrots… etc.
In fact, it took less than a few minutes, but the nutrition was much better.