I believe everyone must have eaten fried dough sticks. It is the most traditional China snack we have seen since childhood, and it is also the standard breakfast in the breakfast shop. Usually we take soybean milk with fried dough sticks, which makes us very happy. Everyone believes that when you eat fried dough sticks, you find that your taste is particularly fluffy and soft, without losing the elasticity of gluten. In fact, this taste is also due to baking soda. Generally, the fried dough sticks we usually eat will be added with baking soda during the production process. So what specific role can baking soda play in fried dough sticks? Next, I will introduce it to you.

First of all, baking soda is usually put in fried dough sticks because baking soda can produce special bubbles, making fried dough sticks more brittle and bigger. Not only delicious, but also beautiful. Generally, when we produce steamed bread, fried dough sticks and other foods in large quantities, we often mix the melted baking soda powder into noodles and decompose it into sodium carbonate, carbon dioxide and water after heating. When carbon dioxide and water vapor overflow, food will become more fluffy, and sodium carbonate will remain in food.

Sodium bicarbonate is an acid salt formed by neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water. This characteristic can be used as a starter in food production. However, sodium bicarbonate will still be sodium carbonate after the action. If we use too much, the finished product will have an alkaline taste. If too much baking soda is added to the fritters, we can usually taste them.

The above is the specific function of baking soda fritters. I believe that through the introduction of the above content, you will soon understand why fried dough sticks are so elastic to eat.