People who often make pasta know that some auxiliary ingredients are often added when making noodles, such as alkali. So, does anyone know what the role of alkali in noodles is? In fact, kneading dough with alkaline water can converge the gluten and increase the elasticity of the dough. Secondly, alkali can promote the ripening of starch, improve the rehydration of noodles, and enhance the taste of noodles. Alkali can accelerate the formation of gel from starch and increase the viscosity of flour.

When water is added to flour, some microorganisms will be produced in the dough during mixing. These microorganisms will form an acid together, so the dough will become slightly sour. After adding edible alkali, it can achieve a good acid-base synthesis and digest the acid, so that the dough will not become sour, and the pasta will naturally be very delicious, so it acts as a comprehensive acid. role.

Adding edible alkali when kneading the dough can converge the gluten in the flour. After the gluten is converged, the elasticity of the dough will increase and its ductility will be better, so it will be better. Noodles, steamed buns, steamed buns, fried dough sticks and other pasta, regardless of their shape, taste will be improved.

Four contains starch. The addition of edible alkali can promote the ripening of starch, improve the rehydration of the dough, and increase the taste. For example, when making noodles, adding edible alkali to the flour can promote the formation of gel from starch and increase the viscosity of the flour. This will make the noodles taste very good.

Putting sugar when kneading the dough will promote fermentation, causing the dough to produce a lot of bubbles during the fermentation process, which will have a good fermentation effect. The more bubbles you have, the better after kneading it to exhaust it. , the dough will become very soft, and professionally made pasta will be more delicious. For example, steamed buns, steamed buns, fried dough sticks, etc. all taste very good and are well fermented.

Now everyone knows why alkali is used when making dough. In fact, it is to make the dough rise better and softer, and the pasta produced in this way will be more delicious. In fact, in addition to adding alkali, salt, sugar, baking soda, cooking oil, etc. are also added when kneading the dough, all to improve the texture of the dough, so everyone can try it.