Finally understand that the difference between edible alkali and soda is so big, know clearly, don’t use it anymore

The edible alkali and baking soda are often used by our kitchen, but many people often mix them. The reason is that they have too many similarities, but there are great differences. Many descriptions of the two of them, so many people always do not understand their relationship.

Especially when making pasta, is it edible alkali or baking soda? Today, let's talk about the difference between edible alkali and baking soda, and let everyone recognize the nature of their two, and no longer distressed.

Talk about the difference between "edible alkali" and "baking soda"

"Edible Alkali" is the father of "baking soda"

If the relationship between edible alkali and baking soda is summarized in one sentence, then they are more like father -son relationships, edible alkali is father, and soda is a son.

Edible alkali: Chemical formula is sodium carbonate, that is, "pure alkali", but it does not belong to "alkali", but belongs to salt, but the aqueous solution of edible alkali is alkaline.

Baking soda: Chemical formula is sodium bicarbonate, not the "alkali" in chemical classification, but a acid -type salt, and its aqueous solution is weakly alkaline.

The relationship between the two:

Soda is a finished product after absorbing carbon dioxide by a solution of pure alkali or crystallization, which means that "the edible alkali has giving soda", so it will say that edible alkali is the "dad" of baking soda.

Different appearance

Edible alkali: solid, round, white color, easy to solve water in water

Soda: Solid, white fine crystals, easy to dissolve in water

Details: Steamed the dough of steamed buns, can you use baking soda to neutralize the sour taste?

Edible alkali and baking soda are the most prone to confusing people in the use of pasta making. Some netizens often ask me, can the sour taste produced by the dough and sour sour taste?

The answer is: No, many people think that the soda solution is weakly alkaline, so it can be neutralized. But many people ignore two points:

1. Although the soda water solution is weakly alkaline, theoretically neutralizes part of the sour taste in the dough, but if you want to completely remove the sour taste, you will definitely eat the baking soda.

2. Baking soda encounters a severe response, producing a large amount of carbon dioxide gas, causing the dough to ferment again, resulting in excessive fermentation of the dough that has been fermented. If the dough is too fermented, the dough's tendons will decrease, which will seriously affect the shape and taste of the finished pasta.

It's like steamed steamed buns. The steamed buns steamed from the over fermentation dough are not fluffy enough, and it is easy to collapse and other problems. Therefore, when a slight sour taste appears in the dough, it can be neutralized with baking soda, but the sour taste is heavy. It is a wrong way to use the soda to worsen only the snow.

In the production of pasta: the difference between edible alkali and baking soda is very large

The noodles made at home can be divided into two categories. One is to add fermented noodle pasta for fermented flour when it is noodles. pasta. Therefore, we can recognize the difference between edible alkali and baking soda from the production of these two types of pasta.

Fermented noodles: Different edible alkali and baking soda

Edible alkali: typical is steamed buns. Many people use "old noodles" and noodles at home, so the dough will appear sour after fermentation, so usually use edible alkali to neutralize the sour taste in the dough, so at this time It is not the role of the flexible powder, but also indicates that the edible alkali does not have the effect of fermented noodles.

Let you remember what is the flexible powder: add it when you are on the noodles. When you wake up, you can fluff the dough of the dough. In the two stages of the noodles, edible alkali is not a fermentation powder.

Question: When steaming steamed buns with old noodles, why is the alkali less, the steamed buns are not soft and fluffy, and the volume is small?

Those who are used to steaming buns with old noodles will encounter this situation. The dough is obviously fermented well, but after the alkali is less, the steamed steamed buns are not fluffy enough. Important role at this stage.

In the process of steamed buns, edible alkali has the effect of secondary fermentation fluffy noodles, with two reasons:

1. Edible alkaline solution or crystallization will become soda after absorbing carbon dioxide [have been said above], and the baking soda has the effect of fermented noodles, so the alkali is less Happening.

2. The fermented dough will have a sour taste, and the carbon dioxide gas. Some edible alkali encounters carbon dioxide gas to generate baking soda and fluffy dough again, while the other part of the edible alkali will react with the acid in the dough to generate carbon dioxide gas.

The essence of fermentation of the dough is that the carbon dioxide gas is filled inside the dough, so the volume of the dough will become larger.

This is where many people are puzzled with old -faced steamed buns. Although edible alkali also has a fluffy pasta, it cannot be used as a fermented powder, because edible alkali needs to be fluffy pasta in a certain conditions environment.

Soda: Typical is used for the production of fritters. Although the baking soda is a fermented powder, it is not applicable to the use of all fermented noodles. It is best not to use it. Steel fermented pasta is mainly auxiliary use, paired with other film powder, like yeast, baking powder.

The main reason is that the fermentation ability of baking soda is weak compared to other fermented powder. Small fermented noodle pasta is not as good as yeast powder in taste, and the stability of the fermented dough is not as good as baking powder.

Summary: The biggest difference between fermented noodles, the biggest difference between edible alkali and baking soda is that the thermal stability is different. This is why the baking soda is a fermented powder, and the edible alkali is not.

As the principle of soda as a fermented powder, carbon dioxide gas will be generated under heating conditions, which will expand the dough, and the heat of consumption is stable and stable, and there will be no situation like baking soda.

Non -fermented noodles: Different edible alkali and baking soda

Edible alkali: It can enhance the taste of the noodles and has the function of plastic bars. For example, the noodles are easy to break. After cooking, the taste can be used with alkali.

Soda: Generally, it is not used for fermented pasta, but its use is more widely used. It can be used for the production of crispy meat, making the crispy meat more crispy.

Baking soda and edible alkali and other differences in common points in common

Meat ingredients: baking soda, edible alkali

Soak the meat -like ingredients with soda and alkaline water solution, which has the following functions: 1. You can swell meat -like ingredients, and dried chicken feet can become full with water solution. 2. It can remove the odor of meat, 3. It can soften the meat fiber of the meat, making the meat easier to soften when stewed. But remember that the alkali taste of alkali is heavier, and the soda has a light taste, so it uses baking soda to treat more meat ingredients.

Discovering ability: baking soda, edible alkali

The soda's decontamination of the odor is better, so it is often used for fruit cleaning, the cleaning of the kitchen, and the odor treatment of the toilet.

The oil removal capacity of edible alkali is better, so it is often used in places where oil is washed.

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