The difference between soda and lye noodles is as follows:

1, the properties are different

Baking soda, the main ingredient is sodium bicarbonate, the chemical molecular formula for NaHCO?; lye noodles, also known as soda, edible alkali, the main ingredient is sodium carbonate, chemical molecular formula for Na2CO3. Although both belong to the carbonate class of chemical substances, but in the alkaline strength is different. Baking soda dissolved in water is weakly alkaline, lye dissolved in water is alkaline. In terms of alkalinity, lye is higher than baking soda.

2, the characteristics of different

Baking soda for the white fine crystals, soluble in water, insoluble in ethanol, in the humid, hot or acidic environment will produce carbon dioxide; lye for the white powder, heat stability is stronger than the baking soda, will not decompose when heated.

3, different working principles

Baking soda in the environment above 50 ℃, will decompose to generate sodium carbonate, water and carbon dioxide gas, in the process of making pasta, carbon dioxide expansion occurs when heated, the pasta will become more fluffy. In addition, baking soda can also make meat ingredients hydrolyzed under alkaline conditions, so that the meat becomes fluffy and swollen, tender and smooth.

Lye noodles dissolved in water will produce corrosive substances that act on the surface of dry ingredients, which can make them quickly absorb water to achieve the purpose of rising, but also soften the meat fibers in meat ingredients. In addition, the carbonate component in lye noodles can neutralize and react away the acid in the dough.

4, the use of different

Baking soda is one of the most commonly used food loosening agent, commonly used in the process of cookies, bread and other pastry, but also carbon dioxide carbon dioxide in carbonated beverages generator. Lye can make dry ingredients rise quickly and also soften fibers. Adding a small amount of lye when cooking dumplings can help soften the texture; adding a small amount of lye when cooking congee can also make the texture of the congee become more viscous.