Sodium bicarbonate (NaHCO? (sodium bicarbonate), commonly known as baking soda. White fine crystal, more insoluble in water than sodium carbonate.
It is also a low toxic industrial chemical. Solids above 50℃ begin to decompose gradually to produce sodium carbonate, carbon dioxide and water, and completely decompose at 270℃. 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.
Edible alkali is solid, round, white and easily soluble in water. Alkali consumption is not a common condiment, it is just a food loosening agent and meat tenderizer.
It 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, thus increasing people's appetite. Alkali is widely used in the processing of noodles, bread, steamed bread and other foods.
Baking soda, that is, sodium bicarbonate, commonly known as baking soda, baking soda powder and sodium bicarbonate, is a white fine crystal, and its solubility in water is less than that of sodium carbonate.
This is an industrial chemical, which may be toxic. Solids above 50℃ begin to decompose gradually to produce sodium carbonate, carbon dioxide and water, and completely decompose at 440℃.
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.