There is an old saying that "salt is bone and alkali is tendon", which is the experience that people have summed up in making noodles for a long time. Adding salt can enhance the strength and hardness of noodles, and adding alkali can enhance the ductility and toughness of noodles. Therefore, it is incorrect that adding alkali can make noodles stronger.

Only a few years ago, the dough of alkaline steamed bread was more elastic, but its ductility was worse than that of salt water dough. (2) Alkali can promote the maturity of starch, improve the rehydration of noodles and improve the taste of noodles. Alkali can accelerate the formation of starch gel and increase the viscosity of flour. (3) With the addition of alkali, the surface of fried noodles is smooth and the appearance is good, and the fried noodles are not mixed with soup, which increases the crispness of dry noodles. When the dough turns sour for a long time, we have to add some alkaline water to neutralize the acidic components in the dough, but alkali is not food after all, so we should try not to use it. If too much alkali is added, the surface will turn yellow. To prevent steamed bread from turning yellow, you can add some vinegar to steamed bread water and neutralize them with alkali on the surface.

If you cook noodles at home, if you don't add alkali, the surface of the noodles will not be smooth, and the soup will be turbid when cooking. Cooked noodles will be turbid, not tasty, sticky and alkali-free, which will accelerate the formation of starch gel and increase the viscosity of flour. The third kind of flour contains lactic acid bacteria, which will produce acid after fermentation, so the final flour product will be more comfortable to eat if it is neutralized with alkali. In the vernacular, the use of alkaline water makes the dough taste better, the dough is more sticky and easier to digest and absorb. Of course, we must pay attention to the dosage of edible alkali. Too much edible alkali is bad for our health. Tough and elastic. Making noodles with alkaline water and flour is one of the prerequisites for making satisfactory noodles.

I have been engaged in Lanzhou beef noodle industry for many years, specializing in pasta production. Generally, pasta made with alkaline water is mostly used for noodle making. Other pasta is rarely made with alkaline water, and edible alkali is usually added directly. For noodle making, I believe my answer is definitely the highest in gold content and the most professional. You will understand after reading the major.