碱水面是一种含量较高的面条。中国拉面日本拉面就属于碱水面。当面条加入较多的碱后,会让面条口感顺滑,而且面条还会发黄,并且比普通的面条更有弹性。[1]面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,所以碱水面看上去会发黄。[2]为了让面条中碱的含量上升,人们会在面粉中放入碳酸钠,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

编辑
  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