In the processing of flour products, during the dough fermentation process, yeast produces acidic substances such as lactic acid. Adding a small amount of soda ash (usually compounded with baking soda) can neutralize the sour taste and prevent the pasta from becoming sour. At the same time, soda ash reacts with acid to release CO₂, which helps the dough expand, making the finished product softer and fluffier.
Summary
In the processing of flour products, during the dough fermentation process, yeast produces acidic substances such as lactic acid. Adding a small amount of soda ash (usually compounded with baking soda) can neutralize the
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