Yellow alkaline noodles ingredients

Yellow alkaline noodles are essentially made from flour (100 parts), water (32 – 35 parts), and a solution of alkaline salts known as kansui or lye water (1 part).

The most common of salts are usually a mixture of sodium and potassium carbonates (typically 9:1) or sodium hydroxide in some cases. The application of alkaline salt in noodle making is originated in southern China. In ancient times, kansui was extracted by boiling lye stone or plant ash in water.

Noodles supplemented with high alkali levels have stronger flavor and coloration because flavones react with the alkaline salts.

Flours from hard wheat, with protein content in the range of 10-12%, with mellow gluten quality, is recommended for fresh alkaline noodle.

Highly refined flour is preferred for alkaline noodles to maximize noodle brightness and minimize visible bran specks. It should be milled from medium protein wheat that yields intermediate gluten properties.

Optional ingredients in alkaline noodles are: egg solids and yellow coloring.
Yellow alkaline noodles ingredients

Kansui for noodles

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