Alkaline noodles and baking soda are not the same. The main differences between them are as follows:

1. Different uses

1. Alkaline noodles: Alkaline noodles are used for steaming steamed buns.

2. Baking soda: Baking soda is mainly used for kneading dough, which can make pastry softer.

2. Different ingredients

1. Alkaline noodles: the main ingredient is sodium carbonate.

2. Baking soda: The main component of baking soda is sodium bicarbonate.

3. Different properties

1. Alkaline surface: rough texture. Because the colors are similar, the distinguishing method is mainly through the texture of hand rubbing. It is used to neutralize excess acidity when using traditional flour to make dough. This process is called "alkali-dipping". The dosage of alkali should be appropriate, too little is called "small alkali", then the face will die and become sour; Too much is called "alkali", then it blooms and turns yellow.

2. Baking soda: The solid sodium bicarbonate gradually decomposes above 5℃ to generate sodium carbonate, water and carbon dioxide gas, which is often used as a leavening agent for making biscuits, cakes, steamed bread and bread. Sodium bicarbonate will remain sodium carbonate after the action, and too much use will make the finished product have an alkaline taste.

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