Vacuum Dough Mixing Kneading Machine Principle

In the production process of noodle products, defects such as broken strips, sticky soup, lack of strength, broken skins and frozen cracks of quick-frozen dumplings and wontons have always plagued noodle masters. How to completely overcome these process problems is an important task for the researchers of flour products.

Vacuum Dough Mixing Kneading Machine Principle

Vacuum kneading means kneading noodles under vacuum negative pressure. The wheat flour particles (protein molecules and starch molecules) are stirred under negative pressure, which can quickly and evenly absorb water and promote the full transformation of the protein network structure of the dough. Sufficient water absorption is an important condition for wheat protein network formation and starch gelatinization (α).

Vacuum kneading can make the dough moisture content at about 32% to 45% (depending on the different requirements of the dough product on the softness and hardness of the dough and the level of wheat flour gluten content), and the vacuum degree is -0.5 ~ 0.7mpa.

The use of vacuum kneading technology has positive significance for improving processing technology and improving the quality of noodle products.


  1. The dough increases water by 10% to 20% (depending on the non-stick roller when the dough is rolled).

  2. The free water of the dough is reduced, and it is not easy to be muddy and stick to the roller.

  3. The wheat flour particles absorb water evenly and fully, and the rolled dough has no color difference.

  4. The molecules of the dough are in a vacuum state, and the air space is reduced, which improves the density and strength of the dough, and it is not easy to break the skin and fall off during the production process.


Check our vacuum pumps for dough mixing kneading machine


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