Baking soda is recommended for deep frying croquettes because it is added to the croquettes to make them fluffier and crisper after frying, but is to be added in moderation.

Baking soda and baking powder are two completely different things, mainly in the nature, composition and fermentation speed.

1, nature:

Baking soda is a kind of alkaline material, in fact, is sodium bicarbonate, in the acidic environment fluffy effect is better, suitable for use as a puffing agent, acidity regulator.

Baking powder is a neutral substance, is a mixture of baking soda and other substances, also has a fluffy role, the scope of application and baking soda compared to a wider.

2, composition:

The main component of baking soda is sodium bicarbonate, which is a chemical agent type of food additives.

Generally, baking soda appears weakly alkaline when it encounters water, and will form a fluffy bubble structure in the dough, often used as a bulking agent.

Baking powder is a chemical that can be quickly used to "leaven" flour.

3, the speed of dough fermentation:

The baking powder is faster compared to the two, and will also be more fluffy and soft.