Vacuum dough mixing is one of the most important technologies in modern industrial noodle production. Compared with atmospheric mixing, vacuum conditions remove air bubbles from the dough, creating a stronger gluten network and significantly improving noodle quality.
Key advantages of vacuum mixing:
Smoother and more elastic noodles
Higher water absorption capacity
Improved color and transparency
Longer shelf life
Today, vacuum mixing is widely used in the production of fresh noodles, udon noodles, ramen, and frozen cooked noodles.