碱水面
碱水面是一种碱含量较高的面条。中国拉面和日本拉面就属于碱水面。当面条加入较多的碱后，会让面条口感顺滑，而且面条还会发黄，并且比普通的面条更有弹性。[1]面粉中本身就存在黄酮类化合物，通常无色，但在碱性pH值下会变成黄色，所以碱水面看上去会发黄。[2]为了让面条中碱的含量上升，人们会在面粉中放入碳酸钠，或者是放入20%碳酸钠和80%碳酸钾水溶液的混合物。[3]
参考文献
[编辑]- ^ The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes, by Harold McGee, in the New York Times "Dining" section of Wednesday, September 15, 2010, at
- ^ McGee, Harold. On Food and Cooking, 2nd Edition, 2004, pg. 578. Scribner, NY.
- ^ Maggie Zhu, Kansui (lye water, alkaline solution, 枧水), Omnivore's Cookbook, 31 December 2020
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