Cooking rice can put a little baking soda, but not too much. For example, if you are eating porridge for three or four people, you can put about 0.5 to 1 gram of baking soda.

Baking soda is edible alkali, chemical name sodium bicarbonate. Put a little porridge can speed up the speed of boiling, but also can make the porridge produce a special flavor, very increase appetite, but baking soda can not be put more, otherwise it will destroy the porridge vitamins and other nutrients.

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Extended information:

Distinguishable from industrial alkali soda (sodium carbonate) and baking soda (sodium bicarbonate), baking soda is made from a solution or crystals of soda ash after absorbing carbon dioxide. Therefore, baking soda is also known as cooking soda (in powder form) in some places. Baking soda is in solid state, round, white in color, and soluble in water.

Single salts are divided into: normal salts, acid salts, and alkaline salts. Sodium bicarbonate is an acid salt produced by neutralizing a strong base with a weak acid, and is weakly alkaline when dissolved in water.

In mass production of steamed buns, doughnuts and other food, often baking soda melt water into the noodles, hot decomposition into sodium carbonate, carbon dioxide and water, carbon dioxide and water vapor overflow, can lead to more fluffy food, sodium carbonate residue in the food. It is possible to taste the excess baking soda added to the buns.

References:

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