Ginger and Scotch: How to Make Baked Baking Soda for Alkaline Noodles

Posted on the July 16th, 2017 under Expat Bloggers by

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!
What are alkaline noodles?

Remember Chemistry 101? Water has a neutral pH of about 7. Adding alkaline salts to water changes its neutral pH of 7 to a basic pH of 9-11 and results in alkaline water. 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.
Alkaline noodles are prized for their unique texture – a firm, chewy, springy, slippery-slurpy mouth-feel.
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 also have a characteristic smell that I find very hard to describe. It has an ever-so-slightly stringent smell.

What are the origins of alkaline noodles?

In Japan, alkaline noodles are now known as “ramen” and was introduced by the Chinese in 1910.

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