(Original title: Noodles soak out "glue"? No gluten when rubber)
After soaking in the water and licking it, the soaked noodles appeared as white gelatinous substances. This colloidal substance turned out to be rubber? This is a recent scene in a video swiping in a circle of friends: An older male consumer shows to the audience that a morning soaked in noodles will be a piece of chewing gum. "The same thing cannot be dissolved and it is very flexible. To this end, the consumer asserted, "This is definitely made of rubber."
What is the gelatinous substance that appears after soaking in the noodles? Noodles and rubber, really silly and unclear? On the morning of April 7th, Nandu Appraisal walked into Guangzhou CEC Food Safety Testing Consumer Experience Center and teamed up with the “Food Science Popularization†team of South China Agricultural University to reveal the true identity of the “glue†that appeared after the face-water soaking, and to compare the test rubber. What are the differences with noodles? The popularization of science popularization test also carried out synchronous video broadcast, attracting more than 1.8 million netizens to watch in one day.
Identification by the head
The noodles in the video bubbled out of jelly
Some people believe that noodles are made of rubber
In the video circulated on the Internet involving several “rubber noodlesâ€, most of the consumers demonstrating experiments held southern accents. One of the male consumers placed the noodles in a basin filled with water, which they called "had been soaked for a whole morning." He continued to remove the noodles from the water and wanted to show that the noodles were still "striped". Afterwards, he carefully rubbed the bar until he kneaded the noodles into a whole group of "mystery" substances. Afterwards, he asserted that these noodles "are all made of rubber."
After watching the video, Ms. Zhang, a citizen of Changsha, did a “test†and invited media reports. She said that the noodles she had bought from the supermarket had been soaked for one night and became “very elastic and not brokenâ€. “There was no rubbing of any powder. It was like plasticine.†She turned to the media for confirmation. Is it something added inside? What is the health of the human body? There are many similar versions. In order to prove that the flour should be soluble, the consumers also intentionally soaked the bulk flour in the water. “You see, the flour dissolves all at once, but this noodles will not.â€
Guangzhou market noodle sells
Some people think that "Southern people make a big fuss"
Has the noodles on the Guangzhou market been affected? On the eve of the trial, Judge Jun randomly visited several supermarkets and found that the noodles on the shelves were sold normally and were not affected by the video. The appraisal site randomly interviewed several people who came to shop. One Ms. Lin said that she has not seen the relevant video on the Internet. "I can't prove that it's made of rubber. When cooking noodles, the high water temperature, the noodles will not be rotten, so take a blistering bubble, not bad, can not explain it is rubber to do it. â€
Ms. Lee said that the cost of rubber is even higher than that of noodles. "Are producers taking rubber to make noodles? Is there a way to make a noodle? It's too costly. It's not profitable." "Mr. Wang said that the Southern People's Congress was a big surprise. "This is gluten. We use this side to do this. Repeatedly changing the water, rubbing several times more, rubbing more and more crunches." Ms. Wang also said that the formation of gluten and kneading strength is very related. "The bigger the effort, the more the noodles rubbed out."
Identification Record
Is the gum that comes out of the noodles really rubber?
Time: April 7
Location: Guangzhou CEC Food Safety Testing Consumer Experience Center
Test subjects: corn noodles, high-rib noodles, green bean noodles, rubber bands
Instruments: beakers, tweezers, alcohol lamps, sodium hydroxide solution, copper sulfate solution, etc.
Objective: What is the jelly that appears after the noodles are soaked in water? What is the difference between rubber and noodles?
A
After the kneading of the noodles, the jelly really appeared.
After the noodles are soaked in cold water, does it really appear like a white jelly? At the beginning of the test, the judge identified a small broken noodle in a beaker filled with cold water. About half an hour later, in the noodles that had been inserted straight into the water, the underwater part began to show signs of softening. About an hour later, the dried noodles were all softened and soaked in water. The original transparent water was milky white.
After judging that the hands are constantly stirring the noodles in the water, and continuously rubbing, the noodles begin to stick together. As the noodles are constantly rubbed in the water, the dough gradually appears as a white jelly and is insoluble in water. "This is what the northerners call gluten." The tester said that the secret of noodle ribs is gluten, which is the protein in flour. If the dough and noodles are repeatedly rinsed in water, the starch and water-soluble ingredients in the noodles will leave and the remaining sticky, stretchable material that is insoluble in water will be gluten.
According to testers, there are two main types of gluten proteins, namely gliadin and glutenin. They can be combined with each other to form a complex network structure. Protein is the backbone of noodles, and the slight difference in its content and structure gives the flour different processing properties. If the protein content is too low, the toughness and elasticity of the noodles are insufficient, and they are easily broken during processing, and it is easy to mix the soup when cooking. If the protein is too much, the toughness of the noodle is too strong. Although it is resistant to cooking, it is not easy to cook, resulting in poor taste.
B
Four strokes distinguish between noodles and rubber
Is there any rubber that may appear after the soaked noodles? What is the difference between rubber and protein and noodles, and is it likely to be confused? The identification prince prepared three kinds of noodles (mung bean flavored noodles, high-strength smooth noodles and corn flavored noodles), and rubber bands made from rubber, the most common rubber in daily life. Afterwards, the members of Junhe’s “Food and Science Popularity†were identified. Through four methods, the differences between noodles and rubber were tested one by one.
Dry burning
After the noodles are burned, there is a faint taste. The rubber has a pungent taste.
The first test, the identification of the king chose to "burn to see" this intuitive method of identification. The tester lit the three kinds of noodles one by one with an alcohol lamp. The burning speed of the noodles was not too fast. There was no sound when burning and there was white smoke. There was a faint smell on the spot, but it was not pungent. The ashes of the noodles after burning were all black bars. When the identification king touched his finger, the ash quickly broke, and it was similar to the burned ash.
The tester burned the rubber band again. The burning speed is much faster this time, and the flame is also larger. The rubber also does not emit sound when it is burned, but the scene soon has a pungent taste. When it burns, the rubber band will form a black oily “liquid†on the tray. The South has identified the gentleman's hand to touch it. The black oily liquid does not freeze, the smell is very unpleasant, it is very smelly, and it is difficult to wash off. .
Boiled
After the noodles are boiled, the soft water becomes milky, the white rubber bands are cooked and there is no significant change in the water.
Is the state of noodles and rubber soaked in water the same? In order to accelerate the soaking effect, the tester decided to use hot water for the soaking test. The tester placed all three noodles and rubber bands in hot water and cooked it over water. The boiled noodles are obviously softened. The tester placed the boiled noodles in fresh water, and the water containing noodles turned to milky white.
As the rubber band represented by rubber, there was no significant change in appearance regardless of how water was cooked. The color of the water in the cup where the rubber band is located has not changed at all. "In terms of high temperature resistance, rubber is significantly higher than noodles." Testers said that by boiling it can be found that noodles and rubber are significantly different.
Pulling
The noodles are always elastic when broken
The tester pulled the noodle and the rubber band separately. As a result, dry dried noodles are easily broken. After cooking, the noodles are more flexible than noodles when they are in a dry state. They have a certain elasticity, but this elasticity is very limited. With a little bit of strength, the noodles can be torn.
At the same time, the rubber bands are always flexible regardless of whether they are dry or boiled. The boiled rubber band still retains the same elasticity as the initial state and is not easily broken. The tester stated that this is because the rubber has a certain degree of heat resistance, and it will not change much under boiled temperatures.
Drop reagent
The biggest difference between rubber and noodles contains protein components
The fourth step, the tester intends to use drops of reagents, to detect whether there are any proteins in the test noodles. “Original noodles contain protein, protein has a characteristic, in the alkaline conditions, encounter a light blue copper sulfate solution will turn purple, and rubber does not contain protein, it will not change color. Experiments made it easy to distinguish between noodles and rubber.â€
As a result, the testers immersed the water in three types of soaked noodles into sodium hydroxide solution and copper sulfate solution. Obviously, the water turns purple. The tester then added the water soaked in the rubber band to the sodium hydroxide solution and the copper sulfate solution, but the water was still blue and there was no change.
The appraiser said
Noodle "glue" is mostly edible gum
The "glue" in noodles is not glue or industrial glue, but rather gelatin, scientific name thickener, also called soluble dietary fiber. Industrially produced noodles now have some food additives inside. According to the requirements of national food safety standards, the use of thickeners in noodles is legal and compliant, and consumers need not panic. Of course there are alternatives to using thickeners, such as adding konjac flour. The main ingredient of konjac is a high-molecular polysaccharide, which can act as a thickener.
At present, there are dozens of kinds of thickeners that are allowed to be used in the country, and a considerable part of them are extracted from natural foods, which can make the noodles more flexible and smooth, while improving the toughness of noodles. Such as sodium alginate. However, sodium alginate itself is also extracted from natural seaweed, including glucose and glyoxylate. It has the ability to concentrate the solution, form a gel, and form a film, which increases the taste of the noodles, but proper consumption is not harmful to the body.
Add noodles to chemical materials? "Enterprise does not need to do it."
The tester believes that burning a fire is a clear distinction between chemical and chemical materials containing sulfur and other chemicals. Once burned, they can smell the pungent smell. Ordinary noodles burn will zoom, but there will be no odor. Even if you put glue, it is easy to find. There is no need for companies to do so. The face is particularly touchy because the gluten contains glutenin and gliadin, which makes the gluten feel very elastic, and not as the video says is made of rubber. Videos circulated on the Internet, soaked in noodles and come to the conclusion of rubber, is sensational, irresponsible, we do not forward similar videos.
Why is the current noodle chewy than the previous one? The tester said that this is because now the dried noodles will be improved, adding edible gums, such as sodium alginate, which is actually a substance derived from the natural seaweed, the taste will be better, the right amount of food is harmless to the human body. When buying dried noodles, you can pay attention to the nourishing ingredients on the dried noodles. Everyone can choose the noodles with different ingredients according to their own needs.
Identification Supplement
The official website of the company concerned banned the use of additives in line with national regulations
In one of the videos, the consumer took a blistering test on a product called smooth noodles, and then came to the conclusion that the noodles added rubber. Afterwards, the person in charge of the noodle company mentioned in the video said in an interview with the media that the company had already been concerned about the relevant video. The noodles and rubber referred to in the video were not due to the addition of rubber but the nature of the flour itself. Because of the protein contained in the flour, it has a bubbling, sticky feel. This material is commonly called "gluten".
The responsible person also stated that the additives used in the products produced by the company are in line with national regulations and are all additives that the country allows to be added to foods. The opening of the company's official website will be able to see the huge "serious statement", the statement said that the company's selection of dry noodles of wheat flour wet gluten is higher than the national special standard first-class powder, noodle products also meet the relevant national food safety Standards, consumers can feel comfortable eating, hope that the vast majority of consumers do not trust, do not pass on.
The company believes that the video has affected the noodle industry
The company said in a statement that, in fact, the “jelly†left over from washing the noodles with water is wet gluten, which is mainly composed of glutenin and gliadin, while the glutenin and gliadin are the largest. The characteristics are insoluble in water and will stick together to form a gluten network structure, so the “gel†in the video is actually a protein. According to the national standard GB1355, the wet gluten content of common flour in the noodle raw wheat flour is more than 22.0%, and the wet gluten content of the special first-class flour is more than 26.0%. The noodle manufacturer will select wheat flour of different gluten content as a raw material according to the production process.
The statement also stated that the video claiming that the noodles contained harmful “rubbish prizes†had caused various degrees of impact on the companies in the whole noodle industry. For this reason, the company reserves the right to pursue civil liability according to law for the perpetrators who fabricate and disseminate false news and damage the company's commercial reputation and product reputation, and welcomes informed people to report or provide clues. (Source: Southern Metropolis Daily)
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