You need to understand the chemicals contained in baking powder and baking soda. The methods of using baking powder and baking soda have different effects. They not only have similarities but also differences. The main ingredient of baking powder is sodium bicarbonate, and baking soda is sodium bicarbonate. In other words for you: the main ingredient in baking powder is baking soda. But it doesn't mean they are exactly the same. Each raw material plays a role in the fermentation process. For example, in the third type of organic chemical fermentation, sodium bicarbonate must undergo chemical changes with acidic substances to produce carbon dioxide.

The main component of baking powder is sodium bicarbonate, but it is also mixed with some acidic substances. Just adding water can cause chemical changes and produce carbon dioxide to achieve the fermentation effect. Baking soda is sodium bicarbonate. It has no other acidic substances and cannot produce carbon dioxide when used with water. Therefore, when using baking soda, you must add milk or other acidic substances to achieve good fermentation practice. Effect. Generally speaking, if it is just flour and water, using baking powder for fermentation will actually work well.

If milk is mixed into wheat flour, baking soda can be used to ferment it. Baking powder and baking soda can replace each other, but for better efficiency, they are often mixed and used, because baking soda is limited by temperature and humidity, while baking powder is not. Therefore, after mixing baking soda and baking powder, a stronger and faster enlightenment effect can be achieved. The chemical component of baking soda is sodium bicarbonate, which is edible soda ash. Its function is to ferment pasta and tenderize meat. In some areas, it is also used for disinfection, sterilization and cleaning.

Baking powder is another name for baking powder, which is used to ferment Chinese snacks. Its main ingredients are baking soda, corn flour and other seasonings. The difference between the two is that baking soda is alkaline and baking powder is neutral; baking soda has more uses. Baking soda is suitable for making cookies, shortbread and other foods baked at high temperatures. For fermented pasta, using baking soda as a steamed bun improver will cause the food to have an alkaline taste and turn the cooked food yellow. This type of food leavening agent generally uses baking powder or baking powder.