![]() Alkaline noodles have a characteristic yellow color due to the higher pH levels. As the pH rises above 9.0, the yellow pigments that occur naturally in wheat react with the alkali salt to give the noodles it characteristic yellow color.Alkaline noodles are prized for their unique texture – a firm, chewy, springy, slurpy-smooth mouth-feel.When we use alkaline water to make noodle dough, we get alkaline noodles like ramen which are chewier/bouncier than the softer noodles made without alkaline water. ![]() Adding alkaline salts to water changes its neutral pH of 7 to a basic pH of 9-11 and results in alkaline water. Remember Chemistry 101? Water has a neutral pH of about 7.Alkaline noodles are noodles that have been made with water that has a higher pH than normal drinking water. ![]() What are “alkaline” noodles and why are they prized in Asian cuisine? How can you use baking soda to make these alkaline noodles? Continue reading to find out! ![]() Any commisions earned helps keep this site sustainable. As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links where, at no additional cost to you, I receive a small commission when products are purchased through those links.
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