Because baking soda will produce sodium carbonate and carbon dioxide gas when heated, it will neutralize the acidic substances in flour, so that the steamed bread will not be sour, but the carbon dioxide gas will evaporate, so that many small holes will be drilled in the steamed bread, which will make the steamed bread bulky and taste better.

The function of steaming steamed bread with baking soda

Steamed steamed bread is a traditional pastry snack made with flour as the main raw material, which is a common practice of filling the warehouse. Make the fermented dough into steamed bread and steam it in a pot or steamer. Steamed steamed bread is easy to learn and can be cooked by most families. Generally speaking, fermented dough is made of yeast powder, such as Angel Yeast. The method is to stir the prepared Angela with warm water of more than 20 degrees and pour it into the prepared flour. If the water is insufficient, you can continue to add warm water to the flour, stir the dough until it doesn't stick to your hands, put it in a pot and cover it for fermentation for 20 minutes.

Sodium bicarbonate, chemical formula NaHCO_, commonly known as baking soda, is white fine crystal, and its solubility in water is less than that of sodium carbonate. Sodium bicarbonate is an acid salt formed by neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water. This characteristic can make it a leavening agent in food production. Sodium carbonate will remain after the action of sodium bicarbonate, and excessive use will make the finished product have an alkaline taste.