Why Toast Baking Soda for Alkaline Noodles

Question

I have a recipe that calls for toasting baking soda to use in making ramen noodles if kansui/lye water is not available.  What would this step achieve toward the overall goal of making the noodle dough pH more alkaline that "fresh" baking soda would not?

Lynn Clark · Accepted Answer

Hi Jennifer - Baking soda is a fairly weak akali - at least compared to super-charged (and slightly sketchy) lye. Heating baking soda makes it transform from sodium bicarbonate into sodium carbonate, which is a stronger alkaline salt. Food scientist, Harold McGee, wrote an article on this in the NYT about 10 years ago. Good luck with your noodles! Best, Lynn C.

Why Toast Baking Soda for Alkaline Noodles

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