No, baking powder is suitable for most pasta, because baking powder will react with water to produce gas to help fermentation, so when using baking powder, you don't need too many conditions, just add water, and you can make the noodles after adding water. Baking soda is different, it is only suitable for "old noodles", that is, the remaining noodles when making pasta. Because if you add baking soda directly to the dough, it will make the pasta have an alkaline bitterness. When the old noodles are put in, they will be sour, and if they are directly made into food, they will be sour, so at this time, you can add a little baking soda to neutralize the acidity and alkalinity, which will make the taste better.

In fact, "baking powder" and "baking soda" are not the best, but each has its own advantages and disadvantages; Let's talk about baking powder first People who have baking powder at home can look at its ingredient list, and you will find that there are really many additives. In addition to common sodium bicarbonate and starch, there are malic acid and many additives. After all, there are many additives, even if it is easy to use, you can't add more. Let's talk about baking soda again There is nothing in baking soda, but it is only suitable for old noodles, and other noodles are not suitable, so it is also limited.

So I say baking soda and baking powder are not the best, but another thing used to make dough-yeast powder is the best, because yeast powder contains no additives, and it can be smooth when making dough, which is suitable for most pasta. Moreover, yeast powder contains a lot of nutrients such as protein and amino acids, which can increase the nutritional components after use. Therefore, yeast powder is recommended for fermentation.

The difference between baking powder and baking soda

1, appearance color: baking powder is a tiny powdery object with very small particles and relatively white color. Baking soda is a fine crystalline powder, which is a little grainy, shiny and white. Its whiteness is whiter than baking powder.

2. Properties: The properties here refer to acid-base properties, and the properties of baking powder are not acidic or alkaline, but neutral; While baking soda is an alkaline substance.

3. Main raw materials: Their main raw materials are also very different. The main raw materials of baking powder are generally baking soda and jade starch, and other ingredients are some acidic substances. The main raw material of baking soda is an inorganic salt-sodium bicarbonate.

4. Fermentation principle: the fermentation principle of baking powder is to contact with water and react with water to produce gas; The fermentation principle of baking soda is that it can be heated to produce gas when it meets water.

5, scope of application: baking powder is mainly suitable for fluffy pasta, such as steamed bread, steamed buns and other fluffy food. Baking soda, on the contrary to baking powder, is suitable for pasta such as biscuits and shortcakes that need to be made at high temperature.