Is baking powder baking soda?
Baking powder is not baking soda. ?
Baking powder is a compound additive, which mainly contains sodium bicarbonate, tartaric acid and other substances, and is mainly used in the production and processing of flour food and puffed food. ?
Baking soda is actually sodium bicarbonate, which can be used for food puffing, cleaning and washing, fire fighting and other purposes. So baking powder contains baking soda, which is more widely used than baking powder. They are not the same substance.
What kinds of baking powder are there?
1, chemical leavening agent?
Chemical leavening agents include baking soda, ammonium bicarbonate, alum and baking powder. Food is processed by chemical action, which makes the food fluffy and tastes better. However, chemical preparations such as alum and baking powder contain aluminum, which will cause damage to the human nervous system for a long time. It is recommended to use less. ?
2. Biological leavening agent?
The biological leavening agent is mainly yeast, which produces gas through the life activities of microorganisms to make food fluffy and taste better. Moreover, yeast itself contains protein, minerals and other nutrients, and the biological fermentation process will not cause harm to human body, so it is a recommended leavening agent. ?
How to use baking powder
1. After the baking powder is melted with warm water of about 20℃-30℃ for 2 minutes, add proper amount of flour. It is suggested that the kneaded dough should be slightly harder, not too soft, otherwise it will be easily deformed; ?
2. After washing your hands, fully knead the dough until it is smooth and not sticky; ?
3. Then put a wet cloth on it to reduce water loss and prevent the dough from drying. Cover it for about 20-30 minutes and let it ferment fully. ?
When the dough has many honeycomb holes, it has been fermented successfully. ?
Can baking soda replace baking powder?
Baking powder is a leavening agent, which is mainly used to make food. Dough can be fermented by the chemical action of sodium bicarbonate and the biological action of yeast. Baking soda is a white alkaline substance, which is easily soluble in water, acts faster in acidic environment, releases gas through chemical reaction, and has a wider range of uses, and can be used in food processing, medical treatment, cleaning, fire fighting and so on.
When baking soda is used to make food, it needs a slightly acidic environment, and the effect will be better, but it will leave a lot of sodium carbonate, which is easy to make food have an alkaline taste. The two have different functions and different effects, so try not to replace each other when using them.