Great function on the daily culinary art of alkali

Great function on the daily culinary art of alkali
There is not much alkali at the place where we may well be termed in daily life and use. In fact but otherwise - -You may often have the meal pastry worked out with alkali in the restaurant!
Estimate the cook of the small store of large shop, has really known all the sodium bicarbonate well very much, like using very much.
The use one:Boiling rice porridge, milled congee, maize gruel should add the sodium bicarbonate, boil the congee with mung beans let alone forget.
Theory: Why boil porridge add alkali? This is because alkali can promote the starch absorb water, paste, take, promote the gluten of a skin of starch to dissolve into water, the result can let the porridge boiled faster, can also let the porridge mouthfeel be more viscous.
Distinguish: Alkali will let a small amount of the intersection of flavonoids and material from colourless to change yellow in the cereal. So the porridge with alkali will become faint yellow or light and yellowish green more or less. Putting will also have a kind of alkali flavor more, destroy the fragrant breath of porridge.
The use two:Cooking various wheaten food, pastry should add the sodium bicarbonate, let them loosen, soft, delicious. From baking powder to the cake mix, from deep-fried twisted dough sticks to soda cracker, from cake to corn-dodger, mostly alkali is put.
Principle: Sodium bicarbonate and acid salt react and turn into the carbon dioxide, produce the gas, make the millet cake porous. Meanwhile, alkali lets the starch baked or steamed more easily too, the principle is the same as boiling the porridge.
Distinguish: The wheaten food with alkali is loosened porously, but not fermented the fragrance produced, or only essential fragrance. It add by alkali when it is too much,it will yellow when lasting any wheaten food,it add getting more obvious at the time of irregularity.
The use three:Cooking various meat should add the sodium bicarbonate, from dipping water beef, boiled meat to meat ball, this technology is always very popular. The aquatic products such as shrimp and fish ball can be used.
Principle: Because electricity such as meat protein are ordered generally under the weak acid condition, the hydroscopicity of the meat is the worst at this time. If add alkali, can let meat protein take more electric charges, let the affinity ability of the meat and water be strengthened. In this way, 0.5 kilograms of meat can be sucked into 0.15 kilograms of water, will become more tender naturally. The meat has expanded, the cost has been just reduced.
Distinguish: With alkali meat take, offer shredded meat come basically, it is all kinds of meats that take, come out nearly even, specially soft, the intensity of the province tooth that get softly.
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