Alkaline noodles, also known as soda and soda ash, are edible alkali. The main component is sodium carbonate, and the texture is rough. Because the colors are similar, the distinguishing method is mainly through the texture of hand rubbing. It is used to neutralize excess acidity when using traditional flour to make dough. This process is called "alkali-dipping". The dosage of alkali should be appropriate, too little is called "small alkali", then the face will die and become sour; Too much is called "alkali", then it blooms and turns yellow.

The function of alkaline surface:

1, microorganisms will generate acid in the process of dough making, and the dough will turn sour after it is initiated. You must add edible alkali (carbonate) to react the acid to make delicious pasta.

2, eating alkali has a strong degreasing effect, which can remove excess oil from the raw materials of oily dry goods.

Extended data:

The difference between baking soda and edible alkali: edible alkali and baking soda are two different substances.

The main component of practical alkali is sodium carbonate, while the main component of baking soda is sodium bicarbonate, so it can't be replaced by baking soda.

Edible alkali is used to steam steamed bread. When making pastry in the kitchen, baking soda is generally used, which can be used as a fluffy agent for pastry.

Generally, baking soda can be bought in food additive stores. Baking soda can also be bought in the chemical reagent point.

Baidu Encyclopedia-Edible Alkali