1. Alkaline noodles are made by adding alkaline water to the noodles, which is natural alkali;

1. Alkaline water surface is one of the most common pasta. Adding alkali to flour can remove the sour taste in dough, making the noodles more swollen, white and soft. In many places, alkali is added to pasta to improve the taste.

3. The main components are sodium carbonate and potassium carbonate. Proper alkali can make the powder absorb water when it is decomposed by heat, and achieve good viscoelasticity. Alkaline water also has the functions of anticorrosion and neutralization of acidity.

The purpose of alkali treatment is to remove the sour taste in dough and make the finished product more swollen, white and soft. The key to good alkali treatment is to master the concentration of alkali water, generally 40% alkali water is appropriate;

5. Alkali flour, that is, edible alkali, the main component is sodium carbonate, which is used to neutralize excess acidity in traditional flour-fattening flour. This process is called alkali-dipping;

It can also be used to remove pesticide residues in vegetables, because most organophosphorus pesticides can be rapidly decomposed in alkaline environment, so soaking in alkaline water is one of the effective methods to remove pesticide residues in vegetables.