Ramen noodles are alkaline wheat noodles, made from flour, water, salt, and carbonate salts like potassium carbonate (K2CO3).The word “alkaline” refers to the basic pH of added carbonates. As this recent column explains, taking the pH to about 9.0 (remember neutral pH is 7.0), natural yellow pigments are released, “giving the noodles a characteristic golden hue. Alkalinity also encourages greater absorption of water in the flour, more starch degradation, and an increase in strength and extensibility. . . . The starch gel within the protein matrix is also strengthened, resulting in a firm, chewy bite.” In other words, it’s the alkalinity that makes a ramen noodle a ramen noodle.
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Ramen noodles are alkaline wheat noodles, made from flour, water, salt, and carbonate salts like potassium carbonate (K2CO3).The word “alkaline” refers to the basic pH of added carbonates. As this recent column explains, taking the pH to about 9.0 (remember neutral pH is 7.0), natural yellow pigments are released, “giving the noodles a characteristic golden hue. Alkalinity also encourages greater absorption of water in the flour, more starch degradation, and an increase in strength and extensibility. . . . The starch gel within the protein matrix is also strengthened, resulting in a firm, chewy bite.” In other words, it’s the alkalinity that makes a ramen noodle a ramen noodle.