Reaktionen reagerar i princip med CO2 och fukt som är närvarande vid bakning för att bilda ett giftfritt karbonat. Det gör det säkert att äta.
Reaktionen:
C02 (g) + H2O (1) & rlarr; H2CO3 (aq)
H2CO3 (aq) + 2 NaOH (aq) → Na2CO3 (aq) + 2 H2O (1)
[EDIT]
Spurred av kommentarerna har jag sökt ytterligare.
tl; dr Det är mycket på gång med luggdoppet. När det gäller säkerhet går lutet i många reaktioner, inklusive ovanstående.
- (För det första: Ekvationskällan var inte grunden till mitt svar, utan det var att uppdatera mitt minne om den reaktion som jag fick veta / läsa för flera år sedan var orsaken till att lår är säkert att använda på sura bröd, vilket var dess kombination med kolsyra. (Jag ber om ursäkt för att du inte kontrollerat balansen tillräckligt.)
- Min senaste sökning hittade bara en referens på Kitchn för reaktion av lut med kolsyra som anledningen till dess säkra användning. Det är också unsourced.
- Samtidigt hittade jag en forskningspapper och en Food Chem Blog entry som refererade till det, som båda diskuterade ljusebadets beteende på pretzels. Det finns mycket där, så jag ska bara citera papperet abstrakt:
The effects of alkali dipping on starch, protein, and color changes in hard pretzel products have never been researched. Experiments were conducted to mimic reactions occurring on the pretzel dough surface. Dough was dipped in water or 1% sodium hydroxide solution at different temperatures between 50°C and 80°C. Protein and starch profile after dipping were analyzed. Color development on pretzel surface following the extraction of pigments from flour was investigated. Whole dough and pretzel samples were also made at pilot plant and the properties were analyzed. Only starch granules on the dough surface were gelatinized following dipping. Amylose-lipid complex dissociated at a lower temperature with alkali treatment but were not dissociated, even at high-temperature dipping in water. Treating the dough at 80°C in alkali solution resulted in the hydrolysis of proteins into smaller peptides that could be not precipitated by trichloroacetic acid (TCA). Dough surface color was different following pigment extraction from flour but not significantly different following baking. The results suggest that the color that developed on pretzel surface was not due to pigments present in the flour but was contributed by the reaction within or between the starch and protein hydrolysis derivatives during baking.
och vad jag tycker är det relevanta citatet från bloggen:
The protein results (2 in the list above [reproduced following]) indicate that the lye dip provides the smaller proteins needed for Maillard reactions, whereas the water dip does not. This seemed like perhaps the most important point to me.
The dip resulted in the hydrolysis of protein into smaller peptides. This happened a little bit in 25°C water or lye dip, more in 80°C water, and a lot more in 80°C lye dip. Also, the smaller peptides in the hot lye dip had the smallest molecular weights; most of them “walked off” the electrophoresis gel, leaving no bands. The authors explain that the alkaline conditions of the lye dip result in like charges along the proteins, which repel and cause the proteins to unfold; this makes them more susceptible to hydrolysis.
Både bloggen och papperet är värda att läsa.
Min slutsats: Låget förbrukas av de olika reaktionerna och innebär därför inga säkerhetsproblem.