Flour itself does not have any sour taste, so fresh alkaline water cannot have a sour taste, and high-quality dry alkaline water cannot have a sour taste. The idea of ??adding alkali to neutralize the sourness of noodles is simply not true.

Isn’t it a bit fussy, but steaming steamed buns has long been without alkali. In the past, the sourness of the noodles should be related to the use of noodles (a piece of noodles left over from the last steamed buns). Nowadays, yeast is used, and it takes a little longer.

No sourness.

The main raw materials for kneading noodles with alkaline water are flour and water, and the auxiliary materials are alkali, salt and other food additives (such as emulsifiers, moisture retaining agents, etc.). These are necessary food additives for industrialized production of noodles. You can make them at home and eat them.

No need to add).

Salt-alkali noodles can be said to be a typical representative of pasta making. Salt-alkali noodles refer to the addition of edible alkali and edible salt in the process of making noodles, such as Lanzhou ramen, salt-alkali ramen, and various hand-rolled noodles.

Most of the various machine noodles on the market are designed to improve the rehydration of noodles and enhance the taste of noodles. Alkali can accelerate the formation of gel from starch and increase the viscosity of flour.

The third-rising dough contains lactic acid bacteria. Lactobacilli will produce acid after fermentation, so they need to be neutralized with alkali. The final noodle product, salt, has a similar effect on gluten and can astringe gluten. Alkaline-water dough has greater elasticity, but its extensibility is less than

Poor salt water dough.

Alkali can promote the ripening of starch, improve the rehydration of noodles, and improve the taste of noodles. Alkali can accelerate the formation of gel from starch, increase flour, and have many other functions. Alkali was used more in the old society because of the technology at that time.

It is underdeveloped, so when making a lot of pasta, some alkali is added, because the effect of alkali is indeed quite broad.

The amount of alkali must be appropriate. The appropriate amount of alkali added to the flour is 0.1%-0.2%. Excessive amount will seriously destroy the vitamins in the flour, especially nutrients such as B-type vitamins.