If it is fermented, it is to neutralize the fermented acid; If it is instant noodles, it is to increase the toughness of noodles and make them more energetic. But the dosage of alkali should be moderate, and the amount added to flour should be 0. 1%-0.2%. Excessive amount will seriously destroy vitamins in flour, especially vitamin B and other nutrients.

The role of alkali in dough making technology;

1. Eating alkali can converge gluten and increase dough elasticity.

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. The dough contains lactic acid bacteria, which will produce acid after fermentation, so it should be neutralized with alkali.