Description
Wheat noodles treated with alkaline salts to modify protein networks.
Technical
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.
Culinary Significance
Essential for ramen's signature chew and lamian's stretchability. Alkaline pH also imparts a yellowish hue and reduces starch stickiness.
Science
Primary Reaction
Alkaline hydrolysis of starches and proteins
Parameters
Temperature
21°C optimal
18°C to 25°C range
Time
2 hours
30 minutes – 24 hours (aged noodles)
Equipment
Rolling pin (lamian)Pasta machine (ramen)Bamboo mat (shaping)