What Is The Effect Of Using Alkali And Salt When Mix Flour?

People like to add alkali and salt when mix flour, what is the effect of adding alkali and salt?

1. Enhance the elasticity and extensibility of wet gluten, improve the process performance of dough.

2. It is advantageous to control drying conditions.

3. Inhibit the breeding of miscellaneous bacteria, extend the shelf life.

4. Stable process conditions. By changing the amount of salt added to control the dough hardness and elasticity, to ensure the quality of the noodles.

5. Can play a certain seasoning effect.

6. With brine and noodles also has its unfavorable side, namely, it make dried stick noodles easy to be softened.

7. Salt content according to the protein content of flour, temperature, noodle processing technology and consumption habits to adjust. The concentration of brine is generally 2%-3%.

8. The proper amount of alkali makes the noodles have toughness, elasticity and smoothness. Alkali action in protein and starch, can enhance the strength, boiling noodles not muddy soup. can also be in and free fatty acids, reduce the harm to gluten.

9. With alkali amount of 0.1%-0.3%, sodium carbonate, potassium carbonate, phosphate.