The function and efficacy of adding alkali to dough are to prevent dough from turning sour and to increase the ductility and elasticity of dough. 1 Prevent the dough from turning sour: When flour is mixed with water, some microorganisms will be produced in the dough. These microorganisms will form acid together, so the dough will be a little sour. After adding edible alkali, it can play a good role in acid-base synthesis and digest acid, so that the dough will not turn sour, and the cooked pasta will naturally be delicious and play a comprehensive role in acid. 2. Increase the ductility and elasticity of dough: When mixing noodles, adding edible alkali can converge the gluten in flour. After gluten shrinks, the elasticity of dough will increase and the ductility will be better. Therefore, the shape and taste of noodles, steamed bread, steamed bread, fried dough sticks and other pasta will be improved. It is suggested that patients eat alkaline noodles in moderation, and excessive consumption will lead to the imbalance of acid-base balance in human body.