Disinformation "plasticizer noodles" expert: can not be cooked for gluten is a good thing.

Original title: "Plasticizer noodles" experts: uncooked gluten is a good thing
Beijing, April 1st (China Economic Network reporter Liu Wei) in response to the recent network spread of "the noodles in the 'glue' is not rotten because of the addition of plasticizer" rumors, the Chinese Academy of Food Science and Technology organized food experts to dispel rumors and authoritative interpretation. Experts say the sticky "glue" that appears after cooking noodles in online videos is gluten, and some speculate that the noodles are plasticized or some kind of "glue" is misleading consumers.
Dr. Zhong Kai, Vice Chairman of the Youth Working Committee of the China Food Science and Technology Association, Professor Lu Yanyu of Henan University of Technology, and Researcher Tan Bin of the National Food Administration Research Institute, pointed out that flour and all raw flour products (such as noodles, noodles, dumpling skins, etc.) will leave when washed with water, leaving the sticky, extended substance insoluble in water is gluten. The main component of gluten is protein, normal consumption is not only not harmful to the human body, on the contrary, it as a plant protein can also provide the human body with essential amino acids.
" wheat flour, the higher the required gluten content. Experts say the content of gluten in wheat flour is an important measure of the quality characteristics of wheat processing. The content of gluten in wheat flour is also an important indicator to determine the use of wheat flour, such as bread wheat flour gluten content requirements are higher, noodles with wheat flour is generally lower than bread flour, and cake powder requirements are lower.
experts point out that gluten protein is the skeleton of noodles, its content and structural nuances give flour different processing properties, so different processing uses (such as making cookies, making buns) flour washed, the remaining gluten content is not the same. If the gluten content is too low, noodle toughness, elasticity is insufficient, processing is easy to break, cooking is easy to mix soup. If there is too much gluten, noodles are too tough, although hard to cook, but not easy to cook through, resulting in poor final taste.
why do we eat noodles that aren't enough at times? Experts say the noodles are not enough because the gluten protein content is not enough, the addition of gluten powder can make the dough form more mesh structure, so that the noodles have ribs.
the rumor that noodles are 'glued', experts say that noodles with plasticizers may be misinfected, but add "glue" is more common. This glue is not glue or industrial glue, but edible glue, the name thickener. There are dozens of thickeners allowed by the state, a considerable portion of which are extracted from natural foods, which can make noodles taste more elastic and smooth, while improving the toughness of the noodles. Consumers need not panic when using thickeners in noodles in accordance with national food safety standards.
against the repeated food rumors on the Network, experts suggest:
(a) to combat food safety rumors, purify the food safety network environment.
At the moment of rapid development of the Internet, internet rumors continue to make waves, these false food safety information on the development of enterprises, industries caused damage, for this reason, it is recommended to strengthen the monitoring of public opinion on food safety hot spots, prevent and control network rumors, in violation of the provisions of fabrication, dissemination of false food safety information, constitute a violation of public security management behavior, should be given public security management punishment in accordance with the law.
(ii) to further strengthen popular science propaganda, through the interpretation of scientific authority, timely dissemination of effective information.
wheat is the basic staple food of mankind. Gluten is an important protein in wheat flour, noodles have more than 4,000 years of food history and splendid food culture, simple production, easy to eat, rich nutrition, as long as the regular manufacturers produce noodles, consumers can rest assured that they can eat. Industry organizations, the scientific and technological community and the media should increase the promotion of noodles or pasta culture, popular food safety knowledge, to create a good atmosphere of food safety public opinion.
(iii) Food production enterprises should strengthen the awareness of food safety risks and continuously improve the construction of food safety quality system.
production operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, continuously improve the quality management level of enterprises, be responsible to society and the public, and ensure food safety. In addition, enterprises should be aware of the importance of science and technology, strengthen communication with consumers, and actively participate in the popularization of food safety activities.