1, the difference between alkaline
Because the main component of baking soda is sodium bicarbonate, and the main component of edible alkali is sodium carbonate, after baking soda and edible alkali are dissolved in water respectively, according to the PH test paper, the alkalinity of baking soda is obviously lower than that of edible alkali.
2. Use differences
Edible alkali: Because of its strong alkalinity, it is most suitable to use edible alkali when making noodles, soaking dry goods, cleaning tableware and cooking tender meat, because it is more alkaline, it can neutralize the acidity in noodles, quickly make dry goods absorb water and swell, make tableware white quickly and change the fiber in meat faster.
Baking soda: Because the alkalinity of baking soda is weak, it is most suitable to put baking soda when cleaning fruits, vegetables and other foods, because baking soda will not denature food, and it can also wash food thoroughly. Baking soda is also a necessary substance when making fluffy food such as fried dough sticks, which can make flour produce proper amount of carbon dioxide, thus making fried dough sticks and other foods more fluffy.
3, ingredients and appearance difference
The main component of baking soda is sodium bicarbonate, which is white powder, and the main component of edible alkali is sodium carbonate, which is white powder or fine particles. When baking soda and edible alkali are used up, baking soda must be sealed immediately. If it is not sealed in time, baking soda will soon stick together.
Baking soda and edible alkali
Baking soda is weak in alkalinity and decomposes into sodium carbonate, carbon dioxide and water when heated, so when making steamed bread, fried dough sticks and other pasta, the carbon dioxide generated after heating will make the pasta fluffy and soft. Moreover, for steamed bread with old dough, baking soda and edible alkali can be used to neutralize the acidity in old dough and make it taste better. Moreover, because baking soda is weak in alkalinity, it can also be used to make soda water and drink it directly, but edible alkali cannot be drunk directly because of its strong alkalinity.
Edible alkali is also common in daily life, mainly used to make alkaline noodles. Because pasta may have a sour taste after cooking, if a proper amount of edible alkali is added, the sour taste can be neutralized, and the pasta becomes fluffy and smooth, and the noodles are more elastic, but pay attention to the dosage, and it will not taste good if used too much.