What are the hazards of alkali and baking soda? The reader will think that there is something wrong with Ge Shu's eyes, and even the questions are wrong. Is it because he has eaten less carrots (the last article just wrote about the benefits of carrots "involving pornography" to his eyes)?

answer: no. Edible alkali and baking soda are the same goods, and the difference between them is not important. It is important for foodies to know the same harm. If you don't know its harm, you don't know its benefit.

find out their identities first. Edible alkali is soda (Na2CO3), which is the elder brother of baking soda (NaHCO3). Baking soda is a finished product after absorbing carbon dioxide from soda solution or crystal, and baking soda becomes soda after calcination. There is no essential difference between them. Sodium carbonate, commonly known as soda, caustic soda and detergent (di) alkali, belongs to salts. Like soap, it was used to rinse fibers, but it was gradually eliminated because of its great corrosiveness.

So, Uncle Ge said that the two products are the same, but the corrosiveness caused by alkalinity is different.

Next, look at the roles of these two brothers in the catering industry and the food industry. Edible alkali is not a common condiment, but a food bulking agent and meat tenderizing agent, which can make dry raw materials swell rapidly, soften fibers and remove the sourness of dough. Proper use can bring excellent color, fragrance, taste and shape to food, so as to increase people's appetite. Therefore, it is widely used for:

1, processing pasta. Noodles, bread, steamed bread, etc. generally appear in the name of baking powder.

2, cook porridge. Alkali is added to porridge because alkali can promote starch to absorb water and gelatinize, and promote gluten in the outer layer of starch granules to dissolve into water. As a result, porridge can be cooked faster and the taste of porridge can be more viscous. Alkali can turn a small amount of flavonoids in cereals from colorless to yellow. Therefore, the porridge with alkali will become yellowish or yellowish green more or less. If you put it too much, it will have an alkaline taste, which will destroy the fragrance of porridge itself. The reason for adding alkali to porridge is that alkali can improve the affinity of most protein with water.

3, soak seafood. When soaking all kinds of seafood, if you add a little alkali, it will absorb more water and be full after soaking.

4. Make meat tenderizer. When protein meets alkali, the structure is disintegrated. Of course, there are more professional meat tenderizers such as borax water. These two brothers are only guest stars here.

5, the smell of oil. Once the oil is rancid (very harmful), it will produce a spicy taste. It doesn't matter, just use our brothers to fix it and make sure that people can't eat it.

6. Clean the kitchen. As mentioned above, alkali can clean clothes, so kitchen hygiene is also useful, such as washing dishes and washing operation desks.

The above is what Ge Shu collected from these two brothers (originally, I wanted to use the word activity, which is too derogatory). Readers should now understand:

-Why is the meat you eat so tender and smooth

-The porridge cooked is so thick,

-The steamed buns made are so bulky, and you can never make such a taste at home.

We only want to have a good appetite, but we just forgot that when these two brothers were doing these things, you didn't want to see this scene:

1. Edible alkali is a terrible enemy to most vitamins. Vitamins such as vitamin C, vitamin B1, vitamin B2 and folic acid are very afraid of alkali.

2, heating under alkaline conditions, the loss is even more serious. Adding alkali and cooking porridge for a long time is tantamount to killing vitamins B1 and B2.

3. If the edible alkali is added too much, there will be an uncomfortable alkaline taste and slippery feeling, which will obliterate the fragrance and taste of the ingredients themselves and affect the absorption and utilization of some minerals by the human body.

4. The carbon dioxide produced when neutralizing gastric acid may cause belching and secondary gastric acid secretion increase.

5, it disturbs the balance of water and electrolyte in human body, causes disorder of body fluid regulation, may produce sodium retention, increase the burden on the heart, and bring additional risks to patients with renal insufficiency and cardiac insufficiency.

6. In severe cases, it may cause a series of symptoms of metabolic alkalosis (such as dizziness, mental excitement, numbness of hands and feet, shallow and slow breathing, etc.).

To sum up, soda ash and baking soda are both bitter and astringent, and their taste is unbearable. Soda soda (sodium carbonate) is mostly used in industry, which is irritating and corrosive. Direct contact can cause skin and eye burns. Inhaling its dust and smoke in production can cause respiratory irritation and conjunctivitis, as well as nasal mucosa ulcer, atrophy and nasal septum perforation. Eczema, dermatitis, cornlike ulcer and skin relaxation may occur after long-term contact with this product solution. The incidence of respiratory diseases among workers exposed to this product increased. Mistaken intake can cause digestive tract burns, mucosal erosion, bleeding and shock.

Uncle Ge thinks that the alkali should be used with caution. These two brothers are like profiteers. The cost of doing things with them is too high. If you borrow too much, you will never be able to turn over.

if you don't know the harm, you don't know the benefit. Science and technology are so advanced, and you are so wise, there will be many better alternatives. I suggest you learn more about food, eat delicious food and be healthy, become a professional foodie, and come to "Eat Food to Save the World" together.

Many people add an appropriate amount of edible alkali to improve the texture and taste of ingredients when cooking delicious food, but some people say that baking soda is also an alkali. Why can't they be used together? Aren't they one thing? In fact, there is a very different difference between the two, and it will do some harm to people's health if used wrongly.

1. Different ingredients

Although both edible alkali and baking soda have a common name in our mind-"alkali", in fact, they are two different substances in terms of ingredients.

baking soda

baking soda is a common name for sodium bicarbonate, and the chemical formula of sodium bicarbonate is NaHCO3.

it is a white fine crystal, and its solubility in water is less than that of sodium carbonate. It is also an industrial chemical. Solids begin to decompose gradually to produce sodium carbonate, carbon dioxide and water above 51℃, and completely decompose at 271℃.

sodium bicarbonate is an acid salt formed by neutralizing a strong base with a weak acid, which is weakly alkaline when dissolved in water.

edible alkali

the edible alkali is soda ash (sodium carbonate) with the chemical formula Na2CO3.

it is a mixture of soda ash and baking soda (sodium bicarbonate) (chemical formula NaHCO3), and baking soda is a finished product after absorbing carbon dioxide from soda ash solution or crystal.

edible alkali is easy to decompose when heated. Slowly decompose in humid air. The reaction starts at about 51℃ to produce CO? , at 111℃ all become sodium carbonate.

so, they are very different in essence. But in terms of low toxicity, they all have low toxicity.

Second, the efficacy is different

Baking soda:

Baking soda is a common foaming agent in life and can be used as a leavening agent in food production.

For example, adding some baking soda to make fried dough sticks will make them more fluffy.

in the process of making steamed bread, adding a certain amount of baking soda will make steamed bread more fluffy and soft.

However, due to the characteristics of sodium carbonate residue after volatilization, if too much baking soda is added, it can be eaten.

Edible alkali:

1. Edible alkali is a kind of food bulking agent and meat tenderizing agent. Before making meat delicacies, it can soften the meat fiber and make the meat taste more tender and smooth.

2. The aqueous solution of edible alkali is electrolyte, which can rapidly enhance the water absorption of protein molecules in the raw materials of dry goods, and make the dry goods swell rapidly, which is suitable for people who have no time to soak dry goods.

3. Edible alkali can also remove the sour taste of dough caused by fermentation, and neutralize the acidity with the characteristics of alkali, which greatly improves the taste of finished pasta.

Edible alkali is often used in the processing of pasta such as noodles, bread and steamed bread.

4. Edible alkali can also remove the unpleasant smell of bitter hemp in oil to a certain extent.

have you learned?

1. Edible alkali

1. Appearance color of edible alkali

The appearance of edible alkali is solid, the appearance color is pure white, and it is easily soluble in water. The common edible alkali in our life is mostly white powder in bags. Edible alkali is not a kind of condiment in the food category, but is used as a loosening agent.

2. Usage of edible alkali

The usage of edible alkali is extremely simple, which can mainly swell dry goods or soften fiber components, and can effectively remove sour taste. Therefore, in life, edible alkali is often applied to the production of various pasta. Such as steamed bread, flower rolls, etc., all need to use edible alkali.

3. The wonderful use of edible alkali in life

In life, besides being used in food additives, edible alkali can also eliminate dirt. In particular, oil stains that are difficult to wipe in the kitchen can be effectively removed by using edible alkali. If you find that there is too much oil in the utensils at home, you can dissolve the edible alkali in the water and use it to wipe the items to make them bright as new.

2. Baking soda

1. Appearance color of baking soda

The appearance color of baking soda is also white, but its body is fine crystal, similar to the feeling of salt. Baking soda can be decomposed and melted in 51℃ hot water. It is mainly weakly alkaline and is often used for food fermentation.

2. How to use baking soda

Different from edible alkali, baking soda does not need to be melted with water, but only needs to be put into the flour to be fermented and then stirred with water. Pasta made with baking soda often has an alkaline taste, mainly because baking soda itself is alkaline.

3. The wonderful use of baking soda in life

If you feel that there is an odor in the refrigerator at home, you can use baking soda to effectively remove it. Put two cups of baking soda in a clean container and put it in the refrigerator for about 2 days, which can effectively remove the odor in the refrigerator.

The above is a concrete introduction about edible alkali and baking soda. I hope everyone can effectively distinguish the differences between them after reading. In addition, edible alkali and baking soda can also be used together in the production of pasta, so that the pasta made has better effect and softer taste.

baking soda is a common name for sodium bicarbonate, and the chemical formula of sodium bicarbonate is NaHCO3.

edible alkali edible alkali, also known as alkaline noodles, is a mixture of sodium carbonate and sodium bicarbonate.

is also a common condiment, which can soften the fiber of food, make it swell rapidly, adjust the taste of food, and bring excellent visual and taste experience.

Baking soda: It is often used in our daily life, such as making steamed bread and bread.

Edible Alkali Edible Alkali is often used to decompose protein in food and prevent corrosion. For example, adding some edible alkali when cooking zongzi can help it cook and soften the taste.

The main component of baking soda is sodium bicarbonate, which is mild in nature and is a common foaming agent in life. Foods added with baking soda can be eaten directly.

Edible alkali is very corrosive, which is generally used for food preservation and cannot be eaten directly.

When baking soda is used for bread or steamed bread fermentation, it will not cause bitterness or other discomfort even if it is used in excess.

Edible alkali contains not only sodium bicarbonate, but also sodium carbonate, so the alkalinity of edible alkali is stronger than baking soda. Just put a little when using it.

occasionally. The source of edible alkali is mainly baking soda and other ingredients. In the absence of baking soda, edible alkali can be used occasionally instead. Because of its strong alkalinity, the content used will need to be reduced.

In some areas, when porridge and porridge are cooked, a handful of alkaline noodles will be put after boiling, and the cooked porridge will be particularly fragrant.

In fact, these two things occupy a very important position in life. Take baking soda for example, if you want to make some pasta at ordinary times, you must leave this thing. If baking soda is not released in the steamed bread, the steamed bread has no soul, very hard texture and bad taste. But with baking soda, the quality of the whole steamed bread will be greatly improved.

In fact, when it comes to alkali and baking soda, they are actually very similar in some aspects, such as appearance, but there is only one difference, that is, alkali is rough and widely used in life. Everyone is familiar with alkali. For baking soda, it is often used in the kitchen in life. So how do you distinguish these two things? In fact, there is still a little stress, and then I will take you to know from these aspects where the difference between these two things is.

First of all, their chemical composition is different. Generally, the alkali that can be used in the kitchen is edible alkali, and the alkali that can be used in industry is called industrial alkali. The two alkalis have the same composition, both of which are sodium carbonate. However, the appearance and manufacturing process of the two alkalis are different. The effect of edible alkali is actually better than soda, but for various reasons, baking soda is widely used in life.

There are also different uses. Both baking soda and edible alkali can play a fluffy role in flour, which can make small dough owners become bigger and bigger during steaming and make the taste better and better. But the principle of making flour dough fluffy is different. When edible alkali is added to flour, it can open many holes in the flour dough, and when steam passes through these holes, it will also make the flour dough fluffy. For baking soda, the reason why it swells the flour dough is because it is a bulking agent, which directly bulking the whole flour dough.

in addition to the above, in fact, as just introduced, baking soda actually looks very delicate, which is different from edible alkali. This is the easiest way to distinguish from the appearance. Edible soda is a bit like edible salt, which feels particularly rough, but baking soda is different. It feels a bit like flour, which is not so rough. If you want to distinguish them by appearance, you can feel it with your hands even if you can't see it.

there is one last property that can distinguish them well, that is, the meltability. In fact, both objects are alkaline in aqueous solution, and they are both strong bases and weak acids. But in