1. Dough will produce certain acidic substances during fermentation, which will affect the taste. Edible alkali refers to sodium carbonate. In aqueous solution, the acid in dough can be neutralized by acid and alkali, so that it no longer has the taste of acid.

2. Baking soda also has the function of softening dough, making pasta more soft and delicious.

3. Baking soda refers to sodium bicarbonate, which can destroy the fiber structure of raw materials and make dough absorb water, thus becoming softer and more expansive, thus achieving the purpose of fluffy and soft.

4. Soda Soda, the main component is sodium carbonate, which is very powerful and corrosive. It is used for the primary processing of special foods and cannot be directly imported.

5. The main component of baking soda is sodium bicarbonate, which has a mild effect. It is a commonly used foaming agent for making acid in food, and it does not feel * * * when used in moderation.