What You Need to Know
During soda leaching, the high pH (~11) catalyzes the alkaline hydrolysis of arabinoxylans and esterified phenolic acids, solubilizing hemicellulose fragments and freeing bound phenolics. The process also partially gelatinizes surface starch, enhancing water uptake and dough cohesiveness. Controlled temperature (30–45 °C) and time (2–6 h) prevent excessive starch gelatinization and lipid oxidation.
The Science
Primary Reaction
Alkaline hydrolysis of hemicellulose (arabinoxylans) and esterified phenolics