Is it good to put alkali in porridge, why should I put alkali in porridge?

Cook porridge avoid alkali, although a little alkali boiled porridge will be thicker and better-looking, but it will destroy certain nutrients, such as children better drink less porridge with alkali. (Generally, the porridge stalled in the morning is alkaline). Many people are accustomed to putting a little alkali when cooking porridge, because cooking porridge with alkali can shorten the cooking time, and it will also make the porridge sticky and rotten after cooking, and it is palatable to eat, but cooking porridge with alkali will destroy the nutrients.

Not adding alkali is not only not harmful, but it is also conducive to the absorption of nutrients. There are many nutrients in rice and vegetables, such as vitamin B1 (also known as thiamine), vitamin B2 (also known as riboflavin), vitamin C (also known as ascorbic acid), etc., which are very important in the body. And these vitamins have one of the biggest characteristics, that is, they like acid and are afraid of alkali, and they will be destroyed as soon as they touch alkali.

If you put alkali when cooking porridge with machine rice, more than half of vitamin B1 will be lost in vain. Of course, there are exceptions, such as putting some alkali when boiling corn porridge, which is not only harmless, but beneficial. Because corn contains niacinic acid, but it exists in the binding form and cannot be absorbed and utilized by the body, only under the action of alkali, a large amount of free nicotinic acid is released from the binding type, which can be absorbed and utilized by the body.

Edible alkali is not a commonly used condiment, it is just a food loosening agent and meat tenderizer, which can make dry raw materials rise rapidly, soften fiber, remove the sour taste of dough, and appropriate use can bring excellent color, aroma, taste and shape to food, so as to enhance people's appetite.

Edible alkali is widely used in food processing such as noodles, bread, steamed bread, etc.

Cooking porridge with alkali is really worth the loss.

Alkali is a formidable enemy for most vitamins. Vitamins such as vitamin C, vitamin B1, vitamin B2, and folic acid are all very resistant to alkalis. When heated under alkaline conditions, the losses are even more severe.

Adding alkali and boiling porridge for a long time is tantamount to killing the vitamins B1 and B2 in it. If you add too much alkali, there will be an uncomfortable alkaline taste and slippery feeling, and it will destroy the original aroma of fresh food.

Hello, cooking porridge with alkali destroys nutrients, it is not very good, in fact, before cooking porridge to fully soak the material can make it easier to cook.

Be sure to put alkali when boiling polenta!One is that it tastes good and has a good taste, and the second is because corn is an acidic food, and it is good for the human body to put alkali in combination If it is an acidic constitution or gout patient, you should put more!I advise those who don't understand not to mess around!

Putting alkali can make the porridge sticky, if you don't put it, it's clear soup and water, you can ignore all of my above, you can put it if you want, you can't die in the dead river in the well.

Put less. Alkali can make the porridge more viscous, make the rice porridge look clearer, and taste better, which is worth learning from.

If the porridge is boiled and alkaline, the vitamins in the grains will be destroyed at an accelerated rate, especially the vitamin B1 damage is more serious, so the porridge will not be nutritious.

After boiling the porridge, put a little bit in the pot, good, the taste is good.

It is better not to put it, that will destroy the essential nutrition of the porridge.

You can also put some lean meat wow.

Alkali can destroy B vitamins.

Cooking porridge with alkali not only tastes good, but also cooks quickly. It can also make the porridge more sticky and tasty.

First of all, it is clear that cooking porridge does not have to put alkali, and now most families do not put alkali in cooking porridge, but the older generation likes to put alkali.

Edible alkali, which is what we often call soda ash and alkali noodles, its chemical name is sodium carbonate, which is classified as a strong alkali and weak salt.

The addition of edible alkali to food mainly plays a role in softening dietary fiber. Edible alkali is added during the cooking process to neutralize the sourness brought by the fermentation process and enhance the taste. It is important not to add too much, otherwise it will aggravate the color and increase the bitterness.

In the past, people were willing to put alkali in porridge for several reasons:

First, in the past, cooking mainly used firewood or coal. At the same time, in the past, coarse grains were used as the staple food, and the texture was relatively hard and difficult to cook.

Second, edible alkali can make grains swell and soften rapidly, and proper use can bring excellent color and fragrance to porridge and increase people's appetite.

However, it is not recommended to add alkali to cook porridge.

Alkali destroys B vitamins in porridge.

Edible alkali is a formidable enemy for most vitamins. Vitamin C, vitamin B1, vitamin B2, folic acid, etc. are all very afraid of alkali. When heated under alkaline conditions, the losses are even more severe.

The starch in cereals is in the form of starch grains, the outer layer of which is encased by a protein-containing membrane. Cooking porridge with alkali can destroy the protein membrane of starch grains, so that the protein in it dissolves into the porridge, so that the starch in it is released, the viscosity of the porridge is improved, and the cooking time of the porridge will be shortened. Grains (rice, millet, wheat kernels, etc.) and legumes (such as red beans, mung beans) used to cook porridge contain a certain amount of protein.

After adding alkali to the porridge, after a long time of heating, the protein will be denatured, and the amino acids in some proteins will become unable to be absorbed by the human body, reducing the nutrition of the protein.

In addition, cereals are rich in B vitamins, and if you cook porridge with alkali, a large number of B vitamins (such as vitamin B1 and vitamin B2) are unstable under alkaline conditions, resulting in the loss of B vitamins. When the body is deficient in vitamin B1, it can lead to sluggish thinking, constipation, anxiety, and an increased risk of heart attack. Vitamin B2 deficiency can lead to seborrheic dermatitis, seborrheic alopecia, diffuse epithelial keratosis, angular cheilitis, etc., and when severe deficiency affects growth and development.

Not all porridges should not be alkalinized, cornmeal (corn grits) porridge is suitable for alkali. Although cornmeal porridge also contains B vitamins, which will be lost by putting alkali, the niacin in cornmeal will be easily absorbed by the body due to the addition of alkali, so in some places, it is recommended to add alkali when cooking porridge with cornmeal.

Cooking porridge with alkali to increase the glycemic index of porridge.

Although it is easier to cook porridge after adding alkali, it also improves the glycemic index of porridge, and also increases the sodium content of food (alkali contains sodium), diabetic patients, hyperlipidemia patients and obese people should not eat more, often drinking porridge with alkali is not conducive to the prevention and treatment of diabetes, hypertension and stroke.