Kansui is an alkaline salt used for processing of noodle. The high pH associated with alkaline salt in the formula promotes fresh noodle darkening during storage through autooxidation of phenolics.
Alkaline noodles contain kansui will raise dough pH to 9-11.5. Numerous combinations of alkaline salt, including sodium and potassium carbonates, bicarbonates and phosphates and sodium hydroxide are used, depending on regional preference.
The concentrations of kansui and the ratio of sodium to potassium carbonate vary.
The alkaline salt composition has a significant effect on noodle color, whereas concentration has a significant impact on noodle texture.
Kansui provides the noodles with distinctive elasticity. Inclusion of alkaline salt in noodles formulas also imparts a characteristics aroma and flavor and a yellow color.
Alkaline salt also toughen noodle dough and affect the pasting characteristics of starch.
Oriental noodles which is consumed in large amounts in China, Japan, Korea, Malaysia, Taiwan, Singapore, Hong Kong and Philippines may be broadly divided in two classes
*The Japanese white salted noodle
*The Cantonese yellow alkaline noodle
The first class is made from wheat flour, water and table salt, whereas the second class, the Cantonese noodle is made by replacing table salt with a mixture of sodium and potassium carbonates, often referred to as ‘kansui’.
Kansui for noodles
