Ramen Flour: Protein & Grind Affects Texture | Yamachan Ramen

Understanding Protein Content and Grind Size to Craft the Ideal Ramen Noodles

Ramen Insight

The type and characteristics of the flour used significantly affect the texture and flavor of ramen noodles. Key differences will be protein content and grind of the flour.

Protein (Gluten) Content:

• High-Protein Flour
  Contains more gluten, resulting in noodles with more elasticity and firmness. Flour with a protein content above 11% is commonly used.
• Low-Protein Flour:
  Contains less gluten, resulting in softer noodles. This type is chosen by those who prefer noodles with a smoother, more delicate texture.

Grind of the Flour

Coarse-ground flour has a larger particle size, giving the noodles a chewy, coarse texture. Fine-ground flour, on the other hand, has finer particles, resulting in smooth, silky noodles.

Ramen shops and different types of ramen use these characteristics of flour to create unique noodles. For instance, Sapporo ramen from Hokkaido often uses high-protein flour to achieve noodles with a firm texture, while ramen from Tokyo and Kyushu might use different textures and flavors of noodles.