There is an old saying that "salt is bone, alkali is tendon", which is the experience people have summed up in making noodles for a long time. It means that adding salt can enhance the strength and hardness of noodles, and adding alkali can enhance the ductility and toughness of noodles. Therefore, it is not true that adding alkali can make noodles more gluten.

Only many years ago, steamed bread dough with alkaline water was more elastic, but its extensibility was worse than that of salted water dough. (2) Alkali can promote the ripening 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 the fried noodles is smooth and has a good appearance, and the fried noodles are not mixed with soup, which increases the crispness of dry noodles. When the dough is sour after a long time, we have to add some alkali 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 you add too much alkali, the surface will turn yellow. In order to avoid the steamed buns from turning yellow, you can add some vinegar to the steamed buns water and neutralize them with the 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 muddy when you cook. The water in the cooked noodles will be turbid, which will not be refreshing, sticky and alkali-free, which will accelerate the formation of starch gel and increase the viscosity of flour. The third flour contains lactic acid bacteria, which will produce acid after fermentation, so it should be neutralized with alkali, and the final flour products will be more comfortable to eat. In the vernacular, using alkaline water to make 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, and too much edible alkali is not good 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, and the production of pasta is professional. Generally, pasta made with alkaline water is mostly used for noodle production. Other pasta is rarely made with alkaline water, and edible alkali is usually added directly. For noodle production, I believe my answer is definitely the highest in gold content, and it is the most professional. You will understand after reading it professionally.