Key Factors Influencing the Quality and Texture of Yellow Alkaline Noodles

The eating quality of yellow alkaline noodles is primarily influenced by three factors: protein content, dough strength, and starch paste viscosity. Protein content directly affects the texture of the noodles, as higher protein leads to firmer and more elastic noodles. Dough strength, which is determined by the gluten network, is crucial for the noodles’ ability to maintain their shape and resist breaking during cooking. A strong dough ensures that the noodles remain intact and chewy, even after boiling. Starch paste viscosity refers to the thickening ability of the starch when cooked. In the case of yellow alkaline noodles, this property is influenced by the starch’s interaction with the alkaline salts.

Inside alkaline noodles, the naturally low-swelling starches from hard wheat are further restricted by the presence of carbonate salts. These salts reduce the swelling capacity of the starch granules, resulting in starch gels that are hard and highly elastic. This elastic texture, combined with high protein content and the small voids within the noodle structure, contributes to the distinctive chewiness of the noodles, a key quality trait appreciated by consumers.

The addition of alkaline salts not only modifies the pH level but also alters the color of the noodles, giving them a yellowish hue. These salts enhance the water absorption capacity of the dough, leading to better hydration, which improves both the texture and cooking properties. After cooking, alkaline noodles tend to have a firmer bite and are less prone to becoming soft or mushy, a common issue with other types of noodles. Furthermore, the flavor of the noodles is unique due to the alkaline nature of the formulation, which imparts a slightly tangy or bitter taste that can influence consumer preferences. This distinctive flavor, along with the texture improvements, plays a significant role in the overall acceptance of yellow alkaline noodles.
Key Factors Influencing the Quality and Texture of Yellow Alkaline Noodles