Soda powder will have a pungent smell when baking. Because baking soda powder belongs to sodium bicarbonate, it belongs to a kind of food leavening agent. Sodium bicarbonate is a white crystal, although it smells odorless and has no toxicity. It tastes salty and can be dissolved in water and ethanol, but baking soda will become slightly alkaline when it meets water, so it has no taste at room temperature. If there is a pungent smell when baking, it may be because too much baking soda is put in, which leads to too much alkalinity, so there will be a pungent and unpleasant smell.

When baking, it is best not to use baking soda powder for leavening and fermentation, because baking soda powder is harmful to human body, and it will have a certain impact on human body and mental digestive system. If baking soda powder is used for a long time, it will cause symptoms such as muscle aches and convulsions, and the harm to indigestion belongs to the phenomenon of indigestion, loss of appetite, nausea and vomiting. Therefore, baking soda powder will also lead to the absorption of calcium by the human body, which will affect the constitution and osteoporosis.

If baking soda powder is put too much after baking. It will cause the products to be astringent and bitter, and it will have an unpleasant smell. Therefore, if fermentation is needed, baking powder can be put in a proper amount, which is helpful for the bulking and fermentation of the products, and lemon can be put to remove the odor when making cakes or cupcakes. Therefore, it is best not to put baking soda in food. If you eat too much baking soda, it will lead to sodium bicarbonate poisoning, so you must use it according to the dosage. Therefore, it is best not to ferment and leaven with baking soda when making baked food, but to use baking powder and yeast powder.