How to make baking powder into baking soda

In Japan, alkaline noodles are now known as вЂњramenвЂќ and was introduced by the Chinese in 1910.Nowadays, the alkaline noodles are made with commercially produced alkaline powder or alkaline water.Before industrialization of the food production in China, kansui was made at home by filtering water through ashes produced from burning hardwood.

In parts of China where alkaline wheat noodles are common, they were traditionally made with alkaline water that came from wells.What are the origins of alkaline noodles? Alkaline noodles also have a characteristic smell which I find it hard to describe but itвЂ™s like an ever-so-slightly stringent smell.Alkaline noodles have a characteristic yellow color due to the higher pH levels.В As the pH rises above 9.0, the yellow pigments that occur naturally in wheat react with the alkali salt to give the noodles it characteristic yellow color.Alkaline noodles are prized for their unique texture вЂ“ a firm, chewy, springy, slurpy-smooth mouth-feel.When we use alkaline water to make noodle dough, we get alkaline noodles like ramenВ which are chewier/bouncier than the softer noodles made without alkaline water. Adding alkaline salts to water changes its neutral pH of 7 to a basic pH of 9-11 and results in alkaline water. Remember Chemistry 101? Water has a neutral pH of about 7.Alkaline noodles are noodles that have been made with water that has a higher pH than normal drinking water.What are вЂњalkalineвЂќ noodles and why are they prized in Asian cuisine? How can you use baking soda to make these alkaline noodles? Continue reading to find out!

How to make baking powder into baking soda