Lab-Scale Process for Making Alkaline Noodles

The process of making alkaline noodles is closely aligned with that of white salted noodles, with minor variations in ingredients and procedures. This method is commonly utilized in lab-scale experiments to ensure precision and consistency.

The process begins by mixing the ingredients: 300 grams of flour, 96 milliliters of water, 2.7 grams of sodium carbonate (Na₂CO₃), and 0.3 grams of potassium carbonate (K₂CO₃). These components are combined in a mixer for one minute at a slow speed, followed by one minute at a fast speed, and then three additional minutes at a slow speed. This step ensures even distribution of the alkali agents, which contribute to the noodles' distinctive yellow color and firm texture.

The resulting crumbly dough is then sheeted using an Ohtake noodle machine with steel rollers set 2.75 mm apart. The dough is folded and passed through the rollers twice more to enhance its elasticity and smoothness. After this initial sheeting, the dough is allowed to rest for 30 minutes in a plastic bag, which helps relax the gluten and further develop the dough's texture.

Next, the dough is passed through the rollers again, with the clearance gradually reduced to 2.5 mm, 2.0 mm, and finally 1.5 mm. This careful reduction in thickness is crucial for achieving the desired noodle consistency. Once the dough has reached the final thickness, it is left to stand for three hours at a controlled temperature of 25°C.

The final step involves cooking the noodles. They are placed in wire mesh and immersed in boiling water until the uncooked core has just disappeared, which typically takes about five minutes. The cooked noodles are then subjected to sensory testing, evaluating their texture, color, and overall quality, ensuring they meet the standards expected of traditional alkaline noodles.
Lab-Scale Process for Making Alkaline Noodles