1, the molecular formula is not the same: edible alkali chemical name of sodium carbonate, chemical formula Na2CO3, baking soda chemical name of sodium bicarbonate, chemical formula NaHCO.

2, the role of different: edible alkali, also known as lye, the main role of the meat can be tenderized, but also to remove the oil on the dry goods, there is a very strong alkali flavor, should not be used for a long time or will be harmful to It has a strong alkali flavor and should not be used for a long time or it will be harmful to human body. Baking soda, also known as baking soda, although it is also a hair-raising effect, but only baking soda in contact with acidic substances, will produce a neutralization reaction, due to the release of carbon dioxide is less, so the hair-raising effect is limited.

3, different classifications: industrial alkali and edible alkali, do steamed bread is definitely edible alkali. Edible soda is divided into baking soda and baking soda, baking soda chemical name "sodium carbonate", baking soda called "sodium bicarbonate". Both are called "lye" in our life. Baking soda is more versatile, more used to soak meat ingredients, can change the structure of the tissue fiber, such as popping crispy intestines should be soaked in lye for 20 minutes before cleaning and stir-frying, otherwise not only is not crispy, certainly not bite. Baking soda and baking soda **** the same point, you can neutralize the acid in the fermentation process of buns, more fluffy and soft.