鹼水麵

碱水麵是一种碱含量較高的麵條。中国拉麵和日本拉麵就屬於碱水麵。當麵條加入較多的碱後，會讓麵條口感順滑，而且麵條還會發黄，并且比普通的麵条更有弹性。[1]麵粉中本身就存在黄酮类化合物，通常无色，但在碱性pH值下会变成黄色，所以碱水麵看上去會發黄。[2]為了讓麵條中碱的含量上升，人們會在麵粉中放入碳酸钠，或者是放入20%碳酸钠和80%碳酸钾水溶液的混合物。[3]

参考文献
  1. The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes, by Harold McGee, in the New York Times "Dining" section of Wednesday, September 15, 2010, at
  2. McGee, Harold. On Food and Cooking, 2nd Edition, 2004, pg. 578. Scribner, NY.
  3. Maggie Zhu, , Omnivore's Cookbook, 31 December 2020
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