baking soda is weak in alkalinity, which cannot promote the complete fermentation of flour alone, but only serves as an aid to neutralize the sour taste and produce more gas. The steamed buns are not delicious with alkali. Baking soda is usually best for deep-fried dough sticks.
To put it simply, the noodles don't spread too much. Use baking soda, and use alkali for thickening; use alkali for rolling the noodles, which is not easy to break. Baking soda is suitable for buns and cakes, which is easier to fluff.
now uses simplified yeast powder and baking powder to make the dough more convenient. So what is the difference between alkali and baking soda?
——The difference between alkali and baking soda——
[Distinguish from appearance]
Edible alkali: pure white in color and a fine powder in appearance, similar to flour, easily soluble in water, moist and easy to lump after a long time, Alkaline taste is very heavy, it is used as a bulking agent;
Edible baking soda: the color is bright white, the appearance is small crystalline particles, similar to fine sugar salt, colorless and tasteless, used as a leavening agent;
[Differentiated from the role]
Alkali is a compound, which can be divided into strong alkali and weak alkali, or soluble alkali and insoluble alkali; and industrial sodium hydroxide, commonly known as "caustic alkali", is very corrosive and is expressly prohibited from being used in food processing;
has not been washed in the past Cleanser, using alkali for sanitation can degrease very well and has super cleaning ability. The baking soda and white vinegar are milder and suitable for washing dishes.
In addition to neutralizing the sourness of flour fermentation, edible alkali acts as a loosening agent to promote the softening of meat quality. The disadvantage is that it has an unpleasant alkali taste. As a leavening agent, baking soda can destroy the fiber structure of the meat, make the meat soft and swell, and achieve freshness and smoothness.
[Distinguish from a chemical point of view]
edible alkali is chemically named sodium carbonate, commonly known as soda;
soda ash and edible alkali; it is strongly alkaline, it is mainly used to make pasta to synthesize the sour taste, and it can also be used for cooking gruel to promote softness Viscous, shorten the cooking time, and taste better.
Baking soda is chemically called sodium bicarbonate, which is weakly acidic;
baking soda is heated to 50° to generate soda, which is decomposed into sodium carbonate, water and carbon dioxide; when baking bread is heated, there will be loose pores, which is baking soda heating The effect of producing carbon dioxide can also be used for food carbonated drinks.
-Summary of the distinction between alkali and baking soda-
edible alkali = sodium carbonate, baking soda = sodium bicarbonate
caustic alkali = sodium hydroxide
alkali and baking soda, their biggest difference is that sodium bicarbonate will be heated after heating The release of carbon dioxide gas makes the pores in the dough expand and enlarge, so baking soda is also called a "bread screwdriver".
The role of alkali can only be to neutralize the sour taste produced during the fermentation of the noodles, highlight the taste of glucose produced during the fermentation of the noodles, and form the unique wheat flavor of steamed bread.
Before buying, please read the word "edible". Both
have industrial and edible prefixes. The difference is that purity, impurity content, content requirements of harmful substances, and production inspection standards are different. Don't buy the wrong one.
