{"id":59172,"date":"2026-01-22T04:50:46","date_gmt":"2026-01-21T19:50:46","guid":{"rendered":"https:\/\/phys-edu.net\/wp\/?p=59172"},"modified":"2026-01-22T04:50:46","modified_gmt":"2026-01-21T19:50:46","slug":"from-pasta-to-ramen-the-delicious-chemistry-behind-baking-sodas-magic","status":"publish","type":"post","link":"https:\/\/phys-edu.net\/wp\/?p=59172&lang=en","title":{"rendered":"From Pasta to Ramen!? The Delicious Chemistry Behind Baking Soda\u2019s Magic"},"content":{"rendered":"

I’m Ken Kuwako, your Science Trainer. Every day is an experiment!<\/strong><\/p>\n

“Ugh, I’m dying for a bowl of ramen!” But the only thing in the pantry is pasta… Have you ever heard of the “magical hack” that saves you from such a desperate situation? By simply adding a bit of baking soda\u2014a staple in any kitchen\u2014to your boiling water, your Italian pasta instantly transforms into the texture of authentic Chinese ramen noodles. Today, I\u2019ll explain the secret behind this “delicious chemical reaction” in the kitchen, along with some behind-the-scenes stories from a TV show where I served as the science supervisor!<\/p>\n

Science Supervision for Fuji TV\u2019s “Chan House”<\/h3>\n

I recently had the pleasure of providing science supervision and commentary for Fuji TV\u2019s “Chan House.”<\/a> It\u2019s a popular variety show where the three “Chans”\u2014Kiyotaka Nanbara, Tetsuro Degawa, and Teruyoshi Uchimura\u2014introduce fascinating trivia that you’ll want to share with everyone the next day.<\/p>\n

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The amazing “science magic” I explained on the show was: “Just add one secret ingredient to your pasta water to turn it into ramen.”<\/p>\n

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By the way, I am not a professor! The TV captions introduced me as one, but I\u2019m actually a Science Trainer. I\u2019d like to set the record straight here (haha).<\/p>\n

The Secret of the Transformation: The Power of “Alkali”<\/h3>\n

So, why does pasta turn into ramen? The secret lies in an additive called “Kansui” (alkaline salts), which gives ramen its unique chewiness and aroma. The main components of Kansui are alkaline substances like sodium carbonate. When gluten, the protein in wheat flour, reacts with alkali, the bonds become stronger, resulting in that signature springy texture and a yellowish tint. In other words, you just need to make your pasta water alkaline, just like Kansui!<\/p>\n

That\u2019s where our friend “Baking Soda (Sodium Bicarbonate)” comes in. Since baking soda becomes weakly alkaline when dissolved in water, adding it to the pot allows the pasta to “morph” into ramen.<\/p>\n

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The Science of Noodles: Rich Texture, Aroma, and Umami Born from Flour (Blue Backs 2105)<\/a><\/p>\n

According to this book, several surprising changes occur when you boil noodles in baking soda water:<\/p>\n

1. High Alkalization through Heating When baking soda (sodium bicarbonate) is heated in water, it starts to decompose at around 65\u00b0C, releasing carbon dioxide and transforming into “sodium carbonate.”<\/p>\n

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This sodium carbonate becomes strongly alkaline (pH 11 or higher!) when dissolved.<\/p>\n

2. Protein Transformation (Deamidation) In a strongly alkaline environment, the wheat proteins undergo a reaction that releases ammonia. The trace amounts of ammonia produced here are what create that distinctive ramen smell.<\/p>\n

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Reference site: Kogakuin University – Boosting Somen Texture!<\/a><\/p>\n

3. Enhanced Chewiness through Ionic Bonding The alkaline power strengthens the bonds between protein molecules, creating a tightly-knit mesh structure. This gives the noodles the “ramen bounce” that regular pasta lacks.<\/p>\n

Let\u2019s Try It! The Baking Soda Pasta Experiment<\/h3>\n

Let\u2019s take a look at the actual experiment in action.<\/p>\n

\"\" Add 1.5 tablespoons of baking soda to 1.5 liters of water.<\/p>\n

\"\" As it heats up, you’ll see fizzy carbon dioxide bubbles. That\u2019s the evidence of a chemical reaction!<\/p>\n