|
|
 |
| |
|
| |
 |
 |
 |
< Mixing |
| |
According to reseach by authority on udon making, Mr. Tada (Agricultural Research Inst.), the mixing rate that draws most elasticity and stretching in dough is 60 rotations within 5 minutes. (with hand-kneading, it should be done in 5 minutes). At this rate, it does no damage to dough. |
|
 |
< 1st maturation |
| |
The process, maturation conditions gluten structures inside dough to form strong links in the structures. At this 1st maturating process, flour and water, which have just been mixed are gradually permeated at ideal temperature, maintained in maturation box. |
|
 |
< Pressing (Foot-Treading) |
| |
The flat board presser simplies what foot-stomping does to dough. It builds necessary gluten structures without damaging dough in short period of time. Different from other methods, pressure force is distributed equally onto the entire area of dough. Building gluten structure is completed as it folds in and presses dough 3 times. It is very easy to pressure-stretch dough efficiently. (able to press the same amount that has been mixed) |
|
 |
< 2nd maturation |
| |
At 2nd maturation, flour and water that have been mixed and pressed and formed solid dough are . |
|
|
|
|
| |
|
 |
| |
|
| |
|
|
>
