Ramen Noodles: Fresh vs Dried and Alkaline Chemistry
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Origin
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Description
Ramen noodles are wheat noodles made with alkaline water (kansui — a solution of potassium carbonate and sodium carbonate, or baked baking soda as a substitute) that gives them their characteristic yellow colour, their firm, springy texture, and their specific slightly alkaline flavour that distinguishes them from all other noodles. The alkaline environment of the kansui-treated dough changes the gluten network's chemical structure — producing a more elastic, bouncier noodle that retains its texture in hot broth longer than a neutral-pH noodle would.
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The Thread
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Flavour Context
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Pillars V — VII
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