What is the difference between baking soda and alkali powder

In our daily life, pasta is a popular staple food. Many families use baking soda or alkaline noodles to make pasta, but many people always think that the taste and functions of the two are similar, and they are the same food. In fact, there is a big difference between the two, and their uses are also different. Only after mastering the difference can we better utilize its advantages. Let's take a look at the difference between baking soda and alkaline noodles.

What is the difference between baking soda and alkali?

The scientific name of baking soda is sodium bicarbonate, which is a small white crystal that can be dissolved in water but not in ethanol. Solid baking soda will begin to decompose at temperatures above 50 degrees Celsius, producing sodium carbonate, carbon dioxide and water. If the temperature reaches 270 degrees Celsius, it will completely decompose.

When baking soda is dissolved in water, the temperature required for decomposition will decrease. It will begin to decompose at 20 degrees Celsius and will completely turn into sodium carbonate at 100 degrees Celsius. We use the property of baking soda to decompose and produce carbon dioxide, and often use it to produce biscuits, steamed buns, bread, etc.

Baking soda itself is odorless and tastes slightly salty. Soda water, a popular drink nowadays, is made by dissolving baking soda in water.

Edible alkali (soda, pure alkali), chemical name is sodium carbonate, chemical formula Na2CO3. The English word for edible alkali is dietary alkali.

Edible alkali is used for steaming buns.

Baking soda, chemical name is sodium bicarbonate, chemical formula NaHCO3.

When making pastries in the kitchen, baking soda is usually used as a leavening agent. Baking soda is a weak alkaline and is widely used in the food and pharmaceutical industries.

When using baking soda to steam buns, the amount used and the taste will be different. Baking soda is in the cake

The above is an introduction to the difference between baking soda and alkali flour. After understanding, we know that although they are both common seasonings, baking soda can not only make meat tender, but also has the functions of beautifying the skin and cleaning furniture. When consuming alkali flour, we must control the dosage, otherwise it is easy to cause poisoning.