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Alkaline Noodles

Jennifer G. (Q&A ID 4330)Jennifer G. (Q&A ID 4330)
in Cooking

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?

Comments

  • Lynn C. (Q&A ID 662)Lynn C. (Q&A ID 662)

    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.

  • Jennifer G. (Q&A ID 4330)Jennifer G. (Q&A ID 4330)

    Thanks Lynn

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