Bubbles on the Noodle surface
I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
Best Answer
Deep frying noodles is likely to create bubbles, depending on exactly how the dough was formed; this is normal and expected. You see this on almost all battered fried foods.
The actual mechanism is that the heat of the oil partially sets the starches on the surface of the noodle fairly quickly, creating an a barrier to the further escape of water or steam. As the water under the surface converts to steam from the heat of frying, it expands dramatically (about 1,700 times the volume of the water), but has no where to go. The pressure created from the steam pushes out the surface noodle, creating a bubble.
As the frying continues, the starches completely set, making the bubble surface crispy and brittle.
I don't think there is a simple method to control this process. You could try frying at a slightly lower temperature, which would slow the process down, and perhaps allow more steam to escape rather than create bubbles, but I haven't tried this, and am not confident that it would work.
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Quick Answer about "Bubbles on the Noodle surface"
As the water under the surface converts to steam from the heat of frying, it expands dramatically (about 1,700 times the volume of the water), but has no where to go. The pressure created from the steam pushes out the surface noodle, creating a bubble.Why are there bubbles in my noodles?
It's the starch molecules that are important. Once they're heated in a moist environment\u2014like your pot of water\u2014the starch will absorb more and more water until it finally bursts. That sends little starch molecules into your water, resulting in white foam.Why is there foam in my ramen?
When you throw them into boiling water, a heated and moist environment, the starch continues to absorb more and more water until it bursts. The result is starch molecules being expelled into the water, creating the froth you see.Why is my fresh pasta spotty?
Good pasta holds up to cooking. If it doesn't do so, it is made with low quality wheat. If it has white or black spots, it means that it hasn't been dried well, it contains soft wheat flour or it has impurities, including, for example, vegetable or insect traces.Can noodles dissolve in water?
The starch rushes out and, for a brief time, the pasta's surface is sticky with this exuded starch. Eventually, most of this surface starch dissolves in the water and washes away, and the pasta surface becomes a soft solid.Soap Films and Minimal Surfaces
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