搟面機Rolling machine
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產品介紹
搟面機Rolling machine
采用自主研發的多滾軸大面積揉搓面團,面粉中的淀粉與蛋白質就會大程度地吸收水分。淀粉吸收水分后就會產生黏性,而蛋白質吸收水分后就會變成面筋。經過多滾軸搟面機搋搓形成面筋網絡和增加黏性,這樣搟出來面團具有良好的口感。
The starch and protein in the flour are maximized by rolling the dough over a large area on a self-developed multi-roller, Starch absorbs water and produces viscosity, while protein absorbs water and becomes gluten. Strong dough network and stickiness are formed through multi-roller dough rolling machine, which makes the dough have a good taste.
