In terms of taste and smell, stone mill flour because in the condition of low speed, low temperature grinding, grinding and the number of times, less MianJinZhi, aromas essence (stay) in wheat germ, etc. Using graphite and flour, water and more surface and good after wake up the time is short, no matter to pull, pull, rub, noodles can keep flexibility and constantly and noodles cooked, rest or another taste pliable and chewiness. A variety of pasta made from stone flour, with a strong aroma of wheat, good taste and chewy. Other flour with additives, brightener, carotene is damaged in the flour, wheat flour is too white, and the draft, the dough color no change, such as too many contain strong gluten agent (potassium bromate), it is difficult to roll surface. When the noodles are cooked, they look good and eat well, but they have no smell of wheat.
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