What does kansui do to dough in noodle making?
I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a similar purpose. However, after some reading, it seems that kansui could potentially affect the dough differently than lye water. Some expert insight into this would be appreciated very much.
Best Answer
Kansui is a mixture of sodium carbonate and potassium carbonate, both alkaline. Since lye is also alkaline, it could serve a similar function in the dough but it would depend on the relative strengths of their alkalinity.
Specifically, alkaline water interfere with enzymes in the flour and thus inhibit the development of gluten, allowing for the dough to be stretched more readily. That being said, you need some gluten development or else the dough won't form.
Alkaline water also will change the color yellow and make the noodles slippery on your tongue. This reaction is the same one that would take when you combine soap with water.
Harold McGee wrote an article in The New York Times about the effects of alkalines.
All this being said, I've only made ramen style noodles, not the hand pulled ones. Your best bet would be to try both and see whether there truly is a difference or not... but I imagine the most traditional method would be to use kansui or jian.
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Quick Answer about "What does kansui do to dough in noodle making?"
kansui is an alkaline substance, making noodles alkaline, “Promote good resting while suppressing decaying of dough.” The predecessor overcame this problem by kneading kansui into dough, raising the pH to 9 or more, and making it alkaline.What does lye water do to dough?
Lye water is used to raise the PH of the dough (neutralize the acid in the syrup). It also helps to gain an appetizing brown colour after baking and a fluffy tender texture.What does potassium carbonate do to noodles?
In Japan, chefs add potassium carbonate to ramen noodles to give them their signature flavor, chewy texture, and yellow color. In European baking, bakers add it to bagels, pretzels, and gingerbread recipes, and in North America, cooks once used it to leaven quick breads before the advent of baking powder.How do you make Kansui ramen noodles?
Stir together the hot water, kansui, and salt in a medium bowl until dissolved. Put the flour into a food processor fitted with the dough blade; pulse a few times. With the machine running, drizzle in about 3/4 cup of the kansui mixture. Stop to squeeze the dough and incorporate any clumps of dry flour.What does alkaline water do to noodles?
By adding an alkaline agent to the dough, the noodles gain a more elastic, bouncy texture thus don't snap easily. Also, they taste smooth and slippery, instead of soggy or starchy, after cooking. Alkaline noodles may be mistaken for Chinese egg noodles as they also have a yellow tone.DOES ALKALI MAKE DOUGH STRETCHY??? Alkali \u0026 Peng Hui In Chinese 兰州拉面 Hand Pulled Noodles Explained
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Answer 2
In accordance to this page the lye water only has a minor effect on the ability to pull the noodles:
http://www.lukerymarz.com/noodles/ingredients.html
Lye water is supposed to be the secret ingredient in hand pulled noodles. I've tried recipes with it and without it, and it does not make the dough any easier to pull. In fact, if you use too much of it, you'll make the dough IMPOSSIBLE to pull. Something about the basic nature of it causes the gluten to tighen up. Adding lye water or baking soda at about 1% (more will ruin the dough) will adjust the texture of the noodles a bit. The flavor is supposed to be slightly different, too, but I haven't noticed a difference.
Your question is from 2012. What did you learn from your experiments? :)
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