Difference between baking soda and baking powder

Introduction: baking powder and baking soda are used to produce gas to make processed food full and bulky So, what's the difference between baking soda and baking powder? Come and have a look with you! Baking powder can make dough become "riddled with holes" by releasing gas, just like a sponge, and then through high-temperature baking, the dough continues to expand, becoming a delicious pasta in our mouth, and also an essential staple food in human life So, what's the difference between baking soda and baking powder? Let's introduce the small edition of Baibai safety net! The difference between baking soda and baking soda is as follows: 1 The properties are different: baking soda is pure sodium bicarbonate, which is alkaline, and can be used as bulking agent, acidity regulator, etc the effect of fluffing is better in acid environment Baking powder is a kind of neutral powder mixed with soda powder and other substances It plays a role of fluffy in pastry and can be used in various environments 2 Different ingredients: the main component of baking soda is sodium bicarbonate, which is a kind of food additive of chemical preparation type Baking soda will be weak alkaline when it melts in water, and form a soft bubble structure in the dough, often used as a bulking agent in the process of food production Foamed powder is a kind of compound leavening agent (chemical agent), which can be used in flour fermentation quickly 3 Different fermentation speed: Although baking soda and baking powder can make noodles ferment, baking powder and yeast will ferment faster, and the noodles will be more bulky and soft In addition, baking soda and baking powder belong to chemical "fermentation", while yeast belongs to biological fermentation The above is about the difference between baking soda and baking powder I hope it can help you! If you want to know more about food safety Please pay more attention to Baibai Security Internet bar! Editor in charge: Wang Xiujuan