Five vacuum degrees (0.00, 0.02, 0.04, 0.06 and 0.08 MPa)
were set for dough mixing, the mixing speed and time were as follows:
first at 71 rpm for 20 s (low-speed), then turned to 135 rpm
for 180 s (high-speed), and at last 89 rpm for 360 s (mediumspeed).
For each vacuum degree, two independent noodle samples
were made.