Lye noodles and baking soda are not the same, the two main differences are as follows:

One, the use of different

1, lye noodles: lye noodles are used to steam steamed buns used.

2, baking soda: baking soda is mainly used and noodles, can make the pasta become more fluffy.

Two, different ingredients

1, lye noodles: the main ingredient is sodium carbonate.

2, baking soda: baking soda is mainly composed of sodium bicarbonate.

Three, different properties

1, lye noodles: rougher texture. Because of the similarity in color, so the method of differentiation is mainly through the texture of hand rubbing. In the traditional flour flour used to neutralize excess acidity, this process is called "揣碱". The amount of alkali should be appropriate, too little is called "alkali small", then the face is dead and sour; too much is called "alkali big", then the bloom and yellow color.

2, baking soda: sodium bicarbonate solid at 50 ℃ above the beginning of the gradual decomposition of the generation of sodium carbonate, water and carbon dioxide gas, often use this feature as the production of cookies, pastries, steamed bread, bread puffing agent. Sodium bicarbonate in the role of sodium carbonate will remain after the use of too much will make the finished product has an alkali flavor.

Baidu Encyclopedia - Lye Noodle

Baidu Encyclopedia - Baking Soda