On Sat, 06 Jan 2007 19:10:05 -0600, Joe Doe
wrote:

In article ,
Kenneth wrote:

On Fri, 05 Jan 2007 20:40:18 -0600, Joe Doe


My understanding this is added to color the noodles, but not sure it is
added to hand pulled noodle. What is your source that this is an
ingredient?



I have read scores of sources. "Lye Water" is often
mentioned.

I think it is used commonly for color but not for the purpose you want.
My source for this information is a technical paper on Asian noodle
technology put out by the American Institue of Baking that has a very
good review of the different noodles and their formulation:

https://secure.aibonline.org/catalog...e/V20Iss12.pdf

Roland

Hi Roland,

I just had some very interesting progress, though in an
unexpected direction...

I knew that if (as has happened on occasion) I forgot to
turn my mixer off, it produced dough with a very odd
"syrupy" texture. That is, the gluten's elasticity seemed
all but gone, but its extensibility remained.

I just tried that approach for the noodle dough, and indeed,
it works... almost...

It did allow me to pull 16 strands (of reasonably fine
noodles.) but then, they started to tear.

Further experimentation seemed to indicate that such
diminution in extensibility was caused by a drop in
temperature. (When I took the dough from the mixer, it was
at about 80F with a room temperature of 68F.)

Also, I learned something about the pulling that is
counter-intuitive (at lest for me):

When I stretched the dough, my every impulse is to do it
cautiously so as to avoid breaking the strands.

In fact, if I just give 'em a rough pull, they are much less
likely to break.

I have some kala namak on order, but will definitely
continue to experiment with this mechanical approach as
well.

I have done it only this one time and that with very high
protein flour.

Later today, I will give it a try with lower protein flour,
and will let you know if anything interesting happens.

All the best,
--
Kenneth

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