Tag: Ramen flour

According to food science, the protein content of the wheat flour directly affects the texture and elasticity of the finished noodles. Indeed, the primary and most essential ingredient in virtually all types of ramen is wheat flour.

Did you know that the distinct, springy texture of ramen noodles is not a given? The specific answer to what kind of flour is used in ramen noodles is high-protein wheat flour, expertly paired with an alkaline agent to achieve that characteristic bite. This combination is what truly defines a ramen noodle and prevents it from becoming soggy in the hot broth.