Baking soda is sodium bicarbonate, while edible soda ash is mainly a mixture of sodium carbonate and sodium bicarbonate. Baking soda is weak in alkalinity and is decomposed 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.
For steamed bread with old dough, baking soda and edible soda can be used to neutralize the acidity in the old dough and make it taste better. Because baking soda is weak in alkalinity, it can also be used to make soda water for direct drinking, but edible soda ash is strong in alkalinity and cannot be directly drunk. Although both of them are white in appearance, there are still differences. Baking soda is white fine crystal, and edible soda ash is white powder.
Matters needing attention in the use of edible soda ash
Edible alkali can remove oil stains, so when washing dishes, the residual grease on tableware can be cleaned quickly. But edible alkali is more alkaline, and our skin is more delicate. In acidic or alkaline water, it is easy to get hurt and become sensitive and dry. Therefore, when washing dishes with edible alkali, you must wear gloves to avoid the water of edible alkali from getting on your skin.
Edible alkali is a food additive mixed with soda ash and baking soda, which is mainly used to make dough. In the process of dough mixing, the edible alkali will react with the acid produced in the process of dough mixing, so that the pasta will not be sour. Eating too much soda for a long time will affect your health.