1, steamed bread, fried dough sticks, bread, rolls, steamed buns, flour cakes, steamed buns, cakes, etc. Baking soda powder is usually melted and mixed into noodles, which are decomposed into sodium carbonate, carbon dioxide and water after heating. Carbon dioxide and water vapor overflow to make food more fluffy, and sodium carbonate remains in food. 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 bicarbonate is still sodium carbonate after the action, and excessive use will make the finished product have an alkaline taste.

2. Sodium bicarbonate is an inorganic salt, a white crystalline powder, odorless, alkaline and soluble in water. It slowly decomposes in humid air or hot air to produce carbon dioxide, which is completely decomposed when heated to 270℃. In case of acid, it will decompose strongly to produce carbon dioxide. Sodium ion is normal to human body, and it is generally considered to be non-toxic. But excessive intake may cause alkalosis. Solid sodium bicarbonate gradually decomposes above 50℃ 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 is still sodium carbonate after the action, and excessive use will make the finished product have an alkaline taste.