Rheological Properties of Hand-Pulled Noodles Dough

This lecture delves into a series of experiments conducted by the instructor to study the rheological properties of dough used for hand-pulled noodles. By following a precise recipe and overcoming challenges, the instructor explores the elastic, plastic, and viscous behaviors of flour-based dough. Through various tests and observations, the instructor gains insights into the dough's response to stress, deformation, and strain rates, ultimately uncovering the key techniques that enhance the dough's extensibility and quality.