Alkali makes gluten stronger and noodles better. Scientists studied how alkali does this by looking at the properties of gluten, gliadin, and glutenin. They found that alkali makes gluten and glutenin more solid and compact. It also helps proteins stick together better. Glutenin is important for making gluten strong, while both glutenin and gliadin help noodles stay firm when cooked. Overall, alkali causes proteins in gluten to clump together more, making them stronger.