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
Noodles also often are heavily kneaded. For wheat noodles this often means that gluten are developed. Gluten are enzymes which when stretched, create lattices which allow them to retain their shape while trapping water in the noodle.
The se happens in bread, but instead of water the gluten lattice traps air bubbles instead.
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