1 the function of steamed bread: soda noodles, also known as soda, are common edible alkalis in life. Unless it is sodium carbonate, it is mainly used to neutralize its excess acidity in traditional flour. Secondly, it can also be used to increase the fermentation of dough and make the dough taste better.

When is steamed bread suitable? Generally, the alkaline noodles are not put until the noodles are ready.

To sum up, the main function of alkaline flour is to neutralize the acidity of steamed bread, not to ferment dough. Generally, yeast or baking powder can be used to ferment dough, so the general usage of alkaline noodles is to use it after dough fermentation.

Is it okay to steam steamed bread without alkaline noodles? Yes

Not all dough needs alkaline noodles. If the dough is well fermented and has no sour taste, there is no need to add alkaline noodles. It is easy to affect the taste and nutritional value of dough after adding it. Therefore, when the dough does not need to add alkaline noodles, it is not necessary to add them.

Can the alkali in steamed bread be eaten after it turns yellow? Excessive consumption is not recommended.

A large part of the reason why the alkaline noodles in steamed bread turn yellow may be because the alkaline noodles are put too much, because the main component in the alkaline noodles is sodium carbonate, which is easy to make steamed bread yellow. Excessive consumption will easily increase the burden of human gastrointestinal tract, affect the absorption and utilization of minerals and vitamins, and pose a threat to human health. Therefore, it is not recommended to eat too much alkaline noodles in steamed bread.