(1) Different tastes:
Alkaline noodles: Alkaline noodles taste salty and bitter because they contain a lot of sodium carbonate.
Starch: Starch tastes delicious.
(2) The phenomenon of encountering water is different:
Alkaline noodles: Alkaline noodles will be completely soluble in water.
Starch: Starch is insoluble in water and will disperse in water.
(3) Different daily uses:
Alkaline flour: Edible alkali is not a common condiment, but a kind of food expansion agent and meat tenderizer, which can make dry raw materials expand rapidly, soften fibers and remove the sourness of dough. Proper use can bring excellent color, fragrance, taste and shape to food and enhance people's appetite.
Starch: Starch can make water condense, which is also commonly known as "rice". It can be eaten directly or used to make wine. At the same time, it is also a cooking accessory that often goes to banquets and plays an irreplaceable role in cooking.
(four) the main components are different:
Alkaline noodles: the scientific name is sodium carbonate, and the chemical formula of na2co3 alkaline noodles is edible alkali, and the English name is dietary alkali. Edible alkali is a mixture of soda ash (sodium carbonate) (chemical formula Na2CO3) and baking soda (sodium bicarbonate) (chemical formula NaHCO3). Baking soda is the finished product after absorbing carbon dioxide from soda ash solution or crystal.
Starch: Starch is a high molecular polymer of glucose, which is also called starch in catering industry. The general formula is (C6H 10O5)n, and maltose is hydrolyzed into disaccharide with the chemical formula of (C 12H22O 1 1). After complete hydrolysis, glucose with chemical formula (C6H65438) was obtained.
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