In this study, tensile strength, slicing, and infrared characteristics were evaluated to determine the changes in ramen dough and constituent proteins during production by hand. The results showed that two variables played important roles during the ramen-making process: the frequency of ramen agent additions and the method of ramen making. After two additions of the ramen agent to the dough, the tensile strength increased to the maximum value. Moreover, the ordered secondary structure of the protein improved, and the starch granules and protein molecules were arranged in an orderly fashion.