I just opened an oldish can of soup and the noodles have been submerged in liquid for months yet the flour and stuff in the noodles doesnt disintegrate into mush, yet when you try to chew it there’s zero resistance and it feels like you’re chewing nothing, why?
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Noodles are made from a type of dough that is rolled out and cut into long, thin strands. When you cook noodles in water, the heat from the water makes the dough soft and pliable, which allows the noodles to retain their shape for a longer period of time.
The dough used to make noodles also contains a special ingredient called gluten, which helps the dough to hold its shape. Gluten is a protein that gives the dough elasticity and strength, which helps the noodles to maintain their shape and texture even when they are cooked in liquid.
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