The Process and Quality Factors of Making Alkaline Noodles

Alkaline noodles, known for their distinctive texture and flavor, share a similar basic procedure with white salted noodles. This essay details a lab-scale method for producing alkaline noodles and explores the factors influencing their eating quality.

The process begins with the preparation of ingredients. For a batch, 300 grams of flour, 96 milliliters of water, 2.7 grams of sodium carbonate (Na2CO3), and 0.3 grams of potassium carbonate (K2CO3) are combined. These ingredients are mixed in a mixer for one minute at a slow speed, followed by one minute at a fast speed, and then an additional three minutes at a slow speed. This creates a crumbly dough, which is then sheeted between steel rollers set 2.75 millimeters apart using an Ohtake noodle machine.

Next, the dough sheet is folded and passed through the rollers twice more, then allowed to rest for 30 minutes in a plastic bag. This resting period is crucial for the dough's relaxation and hydration. The dough is then gradually thinned by passing it through the rollers with decreasing clearance settings of 2.5, 2.0, and finally 1.5 millimeters. After resting for three hours at 25°C, the noodles are boiled until the uncooked core disappears, usually around five minutes. The cooked noodles are then subjected to sensory testing to evaluate their quality.

The principal factors governing the eating quality of yellow alkaline noodles are protein content, dough strength, and starch paste viscosity. Alkaline noodles use hard wheat, whose low-swelling starches are further restricted from swelling by the carbonate salts. This results in hard, elastic starch gels. The high protein content and small voids in the dough contribute to the chewy texture of the noodles.

Alkaline salts significantly alter the pH and color of the noodles. The high pH environment enhances water absorption properties, resulting in a chewier texture with less tendency to soften and paste after cooking. The distinctive flavor of alkaline noodles, characterized by an alkaline odor, is a critical factor in consumer acceptance. The yellow color of the noodles is due to naturally occurring flavones in the flour, which turn yellow at high pH levels. The hue and intensity of this yellow color are influenced by the type of alkaline salt used, the duration after sheeting, protein content, and the degree of flour refinement.

High-quality alkaline noodles require highly refined flour to maximize brightness and minimize visible bran specks. The refinement process removes impurities that can affect the noodles' appearance and texture.

In recent developments, advances in flour refinement technology and ingredient processing have led to more consistent quality in alkaline noodles. Innovations in noodle-making machines also allow for better control over dough thickness and texture, enhancing the overall eating experience. Furthermore, understanding consumer preferences has led to formulations that balance traditional qualities with modern taste expectations.

In conclusion, making alkaline noodles involves a meticulous process and attention to key factors like protein content, dough strength, and starch viscosity. The addition of alkaline salts not only affects the noodles' pH and color but also enhances their texture and flavor. With advancements in technology and ingredient processing, the quality and consistency of alkaline noodles continue to improve, meeting the evolving demands of consumers.
The Process and Quality Factors of Making Alkaline Noodles