1, baking powder, also known as compound leavening agent, generally consists of baking soda (alkaline) and acidic substances, which react with water to produce carbon dioxide gas to leaven processed food, also known as foaming powder and baking powder. Mainly used for wheat flour products (fried food such as steamed bread, steamed buns, flower rolls and fried dough sticks); Baked food (cakes, bread, biscuits, cakes); And the processing of quick-frozen and puffed food, which is widely used!

2. Baking soda is commonly known as sodium bicarbonate, and its chemical formula is NaHCO? . Baking soda is easy to decompose when heated, and it begins to react at about 50℃ to produce co? , all become sodium carbonate at 100℃. Baking soda is dissolved in water, and carbon dioxide and sodium carbonate are decomposed at 20℃ and all at boiling point.

3. The difference between baking powder and baking soda is that baking soda is decomposed by heat to produce gas, and baking powder is produced by acid-base neutralization reaction with water. Baking soda is suitable for the production of high-temperature baked foods such as biscuits and peach cakes. Baking soda produces less gas, but baking powder is not suitable for most foods that need a lot of gas expansion. Especially for fermented flour products, using baking soda as leavening agent will make food taste alkaline and lead to food yellowing. Generally speaking, baking powder and yeast are used to ferment this kind of food.