碱水麵是一种含量較高的麵條。中国拉麵日本拉麵就屬於碱水麵。當麵條加入較多的碱後,會讓麵條口感順滑,而且麵條還會發黄,并且比普通的麵条更有弹性。[1]麵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,所以碱水麵看上去會發黄。[2]為了讓麵條中碱的含量上升,人們會在麵粉中放入碳酸钠,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

  1. ^ 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
  2. ^ McGee, Harold. On Food and Cooking, 2nd Edition, 2004, pg. 578. Scribner, NY.
  3. ^ Maggie Zhu, Kansui (lye water, alkaline solution, 枧水), Omnivore's Cookbook, 31 December 2020