What You Need to Know
Alkaline conditions (pH 9-11) from kansui (potassium carbonate/sodium carbonate) or baking soda (sodium bicarbonate) induce crosslinking of gluten proteins and starch gelatinization shifts. This creates a firmer, springier texture through disulfide bond reinforcement.
Essential for ramen's signature chew and lamian's stretchability. Alkaline pH also imparts a yellowish hue and reduces starch stickiness.
Key Parameters
Temperature
21°C
18°C - 25°C
Time
2 hours
30 minutes - 24 hours (aged noodles)
Equipment
Rolling pin (lamian)Pasta machine (ramen)Bamboo mat (shaping)
Steps
- 1.
Tonkotsu ramen (Fukuoka, Japan): Alkaline noodles withstand 12hr pork broth immersion without dissolving
- 2.
Lanzhou lamian (Gansu, China): Allows hand-pulling to hair-thin strands without breaking
The Science
Primary Reaction
Alkaline hydrolysis of starches and proteins