Efficacy and function of alkaline noodles Under normal circumstances, the effects of alkaline noodles on efficacy are as follows:
(1) Alkaline flour can improve human immunity, regulate endocrine and adjust pH balance in human body. Alkaline flour can purify the garbage in cells and blood, expel some cholesterol from human body, help human body absorb more calcium tissue, and has a good preventive effect on osteoporosis.
(2) Alkaline noodles can remove pesticide residues in vegetables, because most pesticides can be rapidly decomposed in alkaline environment, so soaking vegetables and fruits in alkaline water is one of the effective methods to remove pesticide pollution, generally soaking for 5 ~ 10 minutes, and then rinsing with clear water;
(3) Edible alkali has a strong degreasing effect, which can remove excess grease from oily dry raw materials, and wash the grease on cutting boards and various tableware with alkaline noodles to effectively remove carcinogenic Aspergillus flavus, so washing cutting boards with alkaline noodles will make our bodies healthier.
What's the function of mixing flour with alkaline water? There are great differences in taste and nutrition between alkaline water and ordinary noodles. The real function of adding alkali to noodles is to make noodles resistant to boiling, foaming and muddy soup, and at the same time save costs.
1. Flour itself doesn't have any sour taste, so fresh alkaline water surface can't have sour taste, and high-quality dry alkaline water surface can't have sour taste. The argument that adding alkali to neutralize the sour taste of noodles simply doesn't hold water.
2. There is an old saying that "salt is the bone-alkali tendon", which is the experience that 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 stronger.
3. It is controversial that adding alkali can make noodles have a special flavor, because adding alkali can really make pasta have a special alkaline flavor, which is delicious for friends who are used to alkaline flavor, but for those who are not used to alkaline flavor, this alkaline pasta is really difficult to swallow.
As the old saying goes, "salt is the muscle of bone and alkali", we can know that salt and alkali are the most commonly used additives in noodle making. Salt is mainly used to increase the strength and hardness of noodles, and alkali is mainly used to increase the ductility and toughness of noodles.
It can be inferred that all Lamian Noodles noodles will be added with edible alkali, while Lamian Noodles noodles will not be added with edible alkali, and there is no special requirement for the extensibility of noodles, so there is no need to add edible alkali. However, this is not the case.
Alkaline water surface is not a unique product of South China. Almost all the noodles in the restaurant are added with alkali. For example, Lanzhou Lamian Noodles and Qishan minced meat noodles, which northerners eat most often, are all real alkaline water.
First, adding alkali can prevent noodles from becoming sour.
Noodles in restaurants are prepared in advance, and noodles that can't be sold out on the same day may be left for the next day, especially when the weather is hot, and noodles are more likely to be sour. So when restaurants make noodles, they will add edible alkali. In case the noodles are sour, these edible bases can neutralize the sour taste, so that diners can't eat the sour taste. In addition, the dough without alkali is easy to soften when it is left for a long time, while the dough with alkali is more stable and will not soften when it is left for a long time, which is more suitable for the requirement of preparing dough in advance in restaurants.
Secondly, adding alkali can prevent muddy soup and save cost.
After cooking handmade noodles, the noodle soup in the pot will become very thick, and even after cooking several pots, it will paste the bottom of the pot. You must change the water again and boil it again to continue cooking noodles. Restaurants have to cook hundreds of bowls of noodles every day, which will undoubtedly increase the fuel cost. Even if the restaurant does not consider the fuel cost, the time cost is unacceptable to the restaurant, because it is not appropriate for you to boil water while the guests are waiting. Alkaline water surface has the characteristics of boiling resistance and soaking resistance. Even if the cooked noodles are soft, they will not agglomerate and the soup will not be turbid, which not only meets the basic requirements of northern and southern diners for noodles, but also reduces the fuel cost and time cost of restaurants, so the noodles in restaurants will choose alkaline water surface.