For northerners, homemade pasta is a very common thing. To make spaghetti, you need to learn how to mix noodles. Many people put a certain amount of alkali into the dough. What's the effect? For some novices in the kitchen, I don't know at all. In fact, adding alkali to pasta can not only make noodles tougher, but also make them more fragrant and smooth.

Alkali can increase the toughness of surface. Noodles can be pulled thinner and have a smoother taste.

The role of alkali in dough making technology

(1) Eating alkali and salt have similar effects on gluten, which can converge gluten. The elasticity of alkaline dough is higher, but the ductility is worse than that of salt dough.

(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) With the addition of alkali, the surface of fried noodles is smooth, the appearance is good, soup is not mixed, and the crispness of dry noodles is increased.

(4) The dosage of alkali should be moderate, and the amount added to flour should be 0. 1%-0.2%. Excessive amount will seriously destroy the vitamins in flour, especially the B vitamins. It is best to use mixed alkali, namely sodium carbonate and potassium carbonate, with the ratio of 1 1, and the effect will be better.

Soda soda has some small uses. For example, there are too many tea stains on teacups, teapots or other utensils that often drink tea, so it is difficult to brush them off. It is easy to soak them in alkaline water (warm water) and then brush them again. Of course, you can also send things with a lot of oil stains. If the detergent at home is suddenly used up, it can be used to temporarily replace the following, and attention should be paid to cleaning them. It is said that it was used to wash face and hair when there was no soap and shampoo before.