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?
In: 418
It’s likely that the noodles in the soup you opened were made with durum wheat flour, which is a type of wheat that is particularly high in gluten. Gluten is a protein that gives dough its elasticity and helps it maintain its shape. When flour is mixed with water and kneaded, the gluten forms long, stretchy strands that give noodles their chewiness and ability to hold their shape. Even after being cooked and then left in liquid for an extended period of time, the noodles will still retain their shape because the gluten in the dough is able to withstand the effects of the liquid.
Latest Answers