2. The alkalinity of edible alkali is different from that of baking soda. The alkalinity of edible alkali is stronger than that of baking soda, while that of baking soda water is weak and alkaline.
3. The two are different in the effect of meat treatment. Eating soda ash can promote the softening of meat, but it has an unpleasant alkaline smell. Baking soda can destroy the fiber structure of meat, making the meat soft and swollen, tender and smooth.
4. The realization of the two in making pasta is also very different. Edible alkali is irritating, and we often use it in steaming steamed bread in the kitchen. Baking soda has a mild effect, and moderate use without irritation can make food fluffy and porous and taste better.
Extended data:
A brief introduction to baking soda:
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Sodium bicarbonate, chemical formula NaHCO? Commonly known as baking soda. White fine crystals, less soluble in water than sodium carbonate. It is also an industrial chemical. Solids begin to decompose gradually to produce sodium carbonate, carbon dioxide and water above 50℃, and completely decompose at 270℃.
Sodium bicarbonate is an acid salt formed by neutralization of strong base and weak acid, and it is weakly alkaline when dissolved in water. This characteristic can make it a leavening agent in food production. Sodium bicarbonate will remain sodium carbonate after the action, and too much use will make the finished product have an alkaline taste.
Second, the introduction of edible alkali:
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Edible alkali is not a common condiment, but a food bulking agent and meat tenderizing agent, which can make dry raw materials swell rapidly, soften fibers and remove the sourness of dough. Proper use can bring excellent color, fragrance, taste and shape to food, so as to increase people's appetite.
Alkali is widely used in food processing such as noodles, bread and steamed bread.
References:
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