1. The differences between baking soda and baking powder are:

1. Appearance difference. Baking powder generally appears as a fine white powder with extremely small particles and a white color. Baking soda is also generally white in color. It is a fine crystalline powder with a white but shiny color, slightly whiter than baking powder;

2. Difference in ingredients. Baking powder is also called foaming powder. The main raw materials are baking soda and corn starch. The auxiliary materials are some acidic substances. The main component of baking soda is sodium bicarbonate, which is an inorganic salt;

3. Properties the difference. Baking powder is generally neutral in nature, neither acidic nor alkaline, while baking soda is generally alkaline in nature;

4. Differences in fermentation methods. The fermentation method of baking powder is mainly to produce gas through acid-base neutralization reaction when meeting water, while the fermentation method of baking soda is mainly to produce gas through heating and decomposition when meeting water;

5. Difference in scope of use. Baking powder is often used in the fermentation of soft pastries such as bread, steamed buns, steamed buns, and fried dough sticks; while baking soda is often used in the production of high-temperature baked goods such as biscuits and peach cakes. 2. Uses of baking powder and soda powder: 1. Baking powder is suitable for making most pasta. Since the fermentation reaction of baking powder mainly relies on the acid-base neutralization reaction when it encounters water to produce gas to help the pasta ferment, there are almost no other conditions required when baking powder is fermented, and water is inevitably added for mixing in pasta making, so baking powder It can complete the leavening effect in most pasta making, thereby helping the pasta to rise and improve the taste;

2. Baking soda is only suitable for old noodles. Baking soda itself is alkaline. If used directly when making noodles, it will easily cause the pasta to taste bitter and alkaline. If it is fermented with old noodles left over from the last time making pasta, the taste of the old noodles will deteriorate after being left overnight. If it becomes sour, the pasta will taste sour when cooked directly, so you can add some baking soda to balance the acid-base, so that the pasta will taste more delicious and natural.

Baking powder has too many additives. As long as you have bought baking powder, if you take a careful look at its ingredient list, you will find that there are really many additives in baking powder. In addition to the main sodium bicarbonate and starch, citric acid, malic acid and some other additives are also added. It is an additive that cannot be named, so it is really not good to add such ingredients to food for a long time;

Baking soda is only suitable for old noodles. As mentioned above, baking soda can easily become alkaline, which will affect the taste of pasta. Therefore, it is only suitable for old noodles to neutralize acidity, and is not suitable for other pastas;