Chemical Engineering in Daily Life – Question 71: Is it correct to add alkaline powder to porridge?
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Today I am staying at a 4-star hotel in a more developed city. The hotel’s breakfast included four types of porridge; I took a bowl of yellow rice porridge, thinking it contained pumpkin. But when tasted, it has a astringent flavor instead of a sweet one; surely alkali has been added to it. I immediately remembered that in the past, there were indeed people who did this to prepare porridge, especially in the cafeteria. Why is the porridge prepared this way? Is it nutritionally sound?
This post was last edited by zdl1966 on 2015-9-13 at 19:15. Sodium hydroxide is added; it’s easy to cook, has a pleasant aroma, and gives the dish a slight yellow color. However, if too much is used, the taste becomes astringent. There is a special local dish from Danyang, Jiangsu: fried rice porridge, which requires the use of cooking soda; it tastes delicious and refreshing when eaten in summer. As for nutrition, it will definitely be reduced.
Adding alkali to cook porridge makes it thicker and more flavorful, but its nutritional value remains unclear.
I’ve never added anything when cooking porridge by myself, but I have a question: why do Europeans like to drink soda water?
Adding alkali increases viscosity; this is also the case in some fast-food restaurants. Although it’s thicker, it still doesn’t give a sense of uncertainty when eating it (\"not uncertain\": in my hometown, this term means \"not feeling at ease\"). ) It’s probably part of everyday life for foreigners to drink soda, as they place a lot of emphasis on health.
Generally, when cooking corn porridge, alkali flour is added. Other ones are hardly added at all.
Adding a small amount of alkali flour not only helps to enhance the flavor of the porridge but also aids in the digestive function of one’s own stomach and intestines.
We use alkaline flour to steam steamed buns at home; I’ve eaten them since I was little.
That’s indeed the case; adding alkali helps to soften rice, red beans, and mung beans, making them easier to cook. But could this cause the trace elements to precipitate, forming carbonates?
Add alkali to the porridge to use less rice and still get a large amount. But whether it’s good to eat them depends on the individual; my mother says that boys benefit from eating acidic foods. PS: My mother has been obsessed with health and wellness for a long time. . .
Generally, porridge at home contains alkali, but I’ve never eaten porridge with alkali added to it.