1. Different properties

Soda ash is simply sodium bicarbonate, which is alkaline and can be used as a leavening agent, acidity regulator, etc. It has a better fluffing effect in an acidic environment. good.

Baking powder is a neutral powder mixed with soda ash and other substances. It plays a fluffy role in pastry and can be used in various environments.

2. Different ingredients

Baking soda The main component of baking soda is sodium bicarbonate, which is a chemical food additive. When baking soda is dissolved in water, it will become a weak base. It has good properties and forms a soft bubble structure in the dough. It is often used as a leavening agent in the food production process.

Baking powder Baking powder is a compound leavening agent (chemical agent) that can be quickly used to "ferment" flour.

3. Fermentation speeds are different

Although baking soda and baking powder can ferment the noodles, the fermentation speed of baking powder and yeast will be faster, and the pasta will also be fermented. Fluffier and softer. In addition, baking soda and baking powder belong to chemical "fermentation", while yeast belongs to biological fermentation.

Extended information

Both soda ash and baking powder can make food puffy and soft. They are both powdery fermentation supplies that are often used when making Western pastries.

Soda ash is an alkaline substance. When it is mixed with an acidic substance, such as vinegar, it reacts to release a gas. The key here is that baking soda needs acid to trigger this chemical reaction. Therefore, it works in formulas containing acidic substances. Acidic substances include buttermilk, sour cream, lemon juice, and yogurt.

When a recipe contains any of the above acidic substances, baking soda will act as a leavening agent. If you replace the baking powder with soda ash in a recipe that doesn't contain acids, the soda ash won't have any effect.

Baidu Encyclopedia: Baking Soda

Baidu Encyclopedia: Baking Powder