1. The chemical composition of alkaline noodles is sodium carbonate and starch is polysaccharide.

2. Alkaline noodles (soda, soda ash): the scientific name of sodium carbonate chemical formula na2co3 alkaline noodles, that is, edible alkali, the English name is edible alkali, the main component is sodium carbonate, and the texture is rougher than that of a screwdriver. Because the colors are similar, the identification method is mainly through the texture rubbed by hand.

3. Use traditional flour to neutralize excess acidity when fattening hair. This process is called "alkali leaching". The dosage of alkali should be appropriate. Too little alkali is called "small alkali", and your face will die and become sour. If too much alkali is called "big alkali", the flowers will turn yellow.

4. Starch is polymerized from glucose molecules, and glucose is the most common storage form of carbohydrates in cells. Starch is also called starch in catering industry.

Extended data:

Several uses of starch juice;

1, Humboldt is generally used for cooking. The powder juice is the thickest, and the purpose is to cover all raw materials with sauce, such as fish-flavored shredded pork and fried kidney flower, which are all covered with sauce. After eating, there is basically no marinade at the bottom of the dish. Paste cross is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, and its purpose is to turn the soup of dishes into paste, so as to achieve the fusion of soup and vegetables and smooth and tender taste, such as sweet and sour pork ribs and sweet and sour carp.

2. Thin juice, generally used for large or whole dishes, is used to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.

3. Milk soup is the thinnest sauce, also called thin sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.

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