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A simple way to distinguish their uses.
Edible alkali and baking soda are both alkaline substances. Edible alkali is more alkaline than baking soda, and baking soda belongs to weak alkali. They are widely used, not only in food production, but also in all aspects of life. For example, edible alkali and baking soda can be used as cleaning agents to clean oil stains in the kitchen.
Yeast powder and yeast powder are used to make delicious food, often used for puffing and fermenting pasta, such as steamed bread, steamed stuffed bun, bread, cake and other fermented pasta.
Summary 1: Edible alkali and baking soda are widely used, not only in food production, but also in all aspects of life, while baking powder and yeast powder are only used in the production of fermented pasta. It can be understood that alkali and baking soda are more useful than baking powder and yeast powder.
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Special uses and differences between baking soda and edible alkali
Although both are alkaline, they are quite different.
1, the chemical formula is different: the chemical name of edible alkali is sodium carbonate, and the chemical name of baking soda is sodium bicarbonate.
2, the state is different: most of the edible alkali used at home is granular crystal, while baking soda is white fine crystal "similar to powder".
3, the taste is different: the alkaline taste of edible alkali is relatively heavy, and baking soda is relatively weak because it is weak alkali.
Tip: The catering industry will also use another kind of alkali, namely caustic soda, also called industrial caustic soda. It belongs to strong alkali, and its chemical name is sodium hydroxide. It has strong corrosiveness and is often used for kitchen cleaning, and the effect of removing oil stains is obvious.
At the same time, there are two kinds of edible alkali used in catering industry, one is similar to powdered alkali noodles and the other is granular soda ash. They are the same thing, but they are in different states.
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Both of them have many uses, but the emphasis is different.
One: In the production of pasta, edible alkali is used more than baking soda.
Edible alkali: mainly used for making fermented pasta and non-fermented pasta.
In the production of fermented pasta, its alkalinity is mainly used to neutralize the acidity produced in the fermentation process, that is, to remove the sour taste in dough by using the principle of acid-base neutralization. For example: making steamed bread, steamed buns and other pasta.
In the production of non-fermented pasta, such as the production of various noodles, two characteristics of edible alkali are mainly utilized. One is that edible alkali can increase the ductility of noodles, and the other is that it can increase the hardness of noodles. Specific performance can be understood as:
The extensibility of noodles emphasizes the hand feel, and the extensibility and stretchability of noodles are enhanced, such as the production of handmade Lamian Noodles.
The hardness of noodles emphasizes the taste, that is, the feeling when chewing noodles. Noodles are hard and hard to chew, such as making all kinds of noodles, all kinds of machine noodles, handmade saline-alkali noodles, handmade noodles and so on.
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Tip: the softness and hardness of noodles are two concepts. Many people mistake hard noodles for noodles. Actually, this is not right. Hard noodles are hard to digest besides the hard chewing process. Such noodles are hard. The specific performance of noodle strength is that, in terms of hand feeling, noodle strength is high and it is not easy to break. In terms of taste, the strength of noodles will have the feeling of elastic teeth when chewing. In a word, salt is tendon and alkali is bone.
Another function of edible alkali is that noodles added with edible alkali can effectively prevent noodles from breaking or breaking in the process of making or cooking, which is the function of setting and keeping noodles.
Baking soda: focus on the production of fermented pasta.
Baking soda is mainly used to make fermented pasta, such as various breads, cakes, crispy biscuits and so on.
Because baking soda has the characteristics of fluffy food, in the actual catering industry, few people will use baking soda fluffy food to make fermented pasta, because there are things specially used for fluffy pasta in the catering industry, that is, yeast powder and baking powder.
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Second, the specific difference between the two uses, baking soda is used more than edible alkali.
Edible alkali:
-It can be used for kitchen sanitation and cleaning with good degreasing effect, and can be used as a cleaning detergent.
-It can be used to soak the hair of food. Edible alkali can increase the size of food by softening fleshy fiber, but it is generally not used because of its strong alkalinity.
Baking soda:
-It can also be used for cleaning the kitchen with good decontamination ability, or for washing fruits.
-Mainly used for foaming meat ingredients and dry goods. Baking soda destroys the fiber structure of meat, making the ingredients fluffy and tender. Therefore, baking soda can be used not only as leavening agent, but also as tender meat powder, with less alkaline taste.
For example, some withered chicken feet become round and full after soaking.
-You can make soda and so on. For people with a bad stomach, it is good for people with hyperacidity to drink soda water often.
Summary 2: Edible alkali is mainly used to make pasta, and its other uses are limited, not as good as baking soda. Baking soda is mainly used for foaming and decontamination of ingredients in life, not for making pasta. Although both of them are alkaline, they are quite different in practical application and have different emphases. Secondly, edible alkali cannot be eaten directly, but baking soda can.
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Specific uses and differences of baking soda, baking powder and yeast powder
Yeast powder and yeast powder are mainly used in the production and processing of fermented pasta, while baking soda is used in daily pasta production, but it is rarely used in catering industry, because both yeast powder and yeast powder are far superior to baking soda in the puffing effect and ability of pasta.
Baking soda: Although it can be used on fluffy hair of pasta, its swelling effect is average, and it will have an alkaline taste when used in large quantities. Its expansion mode is chemical.
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Baking powder: it can be said that it is an upgraded version of baking soda, and its main components are sodium bicarbonate and various acidic substances. Early baking powder contains aluminum, which is harmful to human body. The present baking powder is a double-effect baking powder without aluminum harm, and its swelling mode is chemical.
Tip: Double-effect baking powder means that when it is combined with liquid raw materials such as flour and water, it will partially react to generate carbon dioxide, and then react again in the oven heating process, so the expansion effect of double-effect baking powder is very good.
Advantages: the baking powder is neutral, does not have the alkaline taste of baking soda, and the price is low. Moreover, the expansion effect of baking powder is relatively stable and rapid, and it is not affected by external temperature.
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Yeast powder: rich in nutrition, it produces carbon dioxide through microbial fermentation, thus achieving the effect of expansion, and its expansion mode is biological.
Advantages: nutritious and healthy, it is a pure natural nutrient, which is beneficial to human digestion and absorption.
Disadvantages: easy to be affected by temperature, unstable, slow to start and expensive. When the fermentation temperature is too low, the puffing effect is not ideal.
Comparison of swelling effect: baking powder >; Yeast powder >; sodium bicarbonate
Comparison between nutrition and health: yeast powder > baking powder > sodium bicarbonate.
Summary 3: Through the above comparison, it can be clearly seen that baking powder and yeast powder are far superior to baking soda in the expansion effect of pasta. Although baking soda can be used for the expansion of pasta, the actual use and performance results are yeast powder and baking soda.