The difference between industrial baking soda and edible baking soda

1. The water solubility is different.

First, let's talk about the chemical name of the edible base, which is sodium carbonate.

Sodium bicarbonate. The chemical name is sodium bicarbonate.

Edible alkali is more soluble in water, but baking soda is different. Baking soda is insoluble in water at normal water temperature. Some crystallization may even occur. If baking soda is to dissolve in water, the water temperature must reach 50 degrees or more.

2. Use differently.

There is also a big difference between baking soda and edible alkali, which is mainly used as a loosening agent. During the fermentation process, the edible base becomes loose and the porous proteins develop a little sour taste. The action of baking soda is used as a leavening agent.

When we make noodles, it makes the dough fluffy. When heated, it will release carbon dioxide.

and make the dough fluffy and soft.

3. Different ways of eating.

Baking soda is also a base, but weaker. Baking soda can be brewed directly with water, whereas alkaline noodles are too alkaline to be drunk directly. The reason why the frequency of use of baking soda is accepted by people is that it is weakly alkaline.

For example, we brush our teeth with baking soda to whiten our teeth and clean**.

1. Different degrees of melting.

First of all, let's talk about edible alkali.

The chemical name of the edible base is sodium carbonate.

And baking soda. The chemical name is sodium bicarbonate.

Edible alkali is more soluble in water, while baking soda is different. At normal water temperature, baking soda is insoluble in water. There may even be some crystallization, if you want baking soda to dissolve in water, the water temperature must reach more than 50 degrees.

2. The degree of use is different.

There is also a big difference between the use of baking soda and edible alkali, which is mainly used as a loosening agent.

to use. Edible alkali will become loose and porous, and the protein will produce a little sour taste during fermentation. The effect of baking soda is used as a leavening agent, when we make noodles, we can make the dough fluffy, and after heating, it will make carbon dioxide.

Precipitate, making the dough fluffy and soft.

3. Different ways of eating.

Baking soda is also a base, but it is weaker. Baking soda can be drunk directly with water, while alkaline noodles.

The alkaline is too strong to drink directly with water. The reason why baking soda is used more frequently is because baking soda is weakly alkaline, for example, we use baking soda to brush our teeth, whiten our teeth, and clean the best results.

The purity of the two is not the same. 1.Industrial baking soda - ** is cheaper, suitable for deodorization, dishwashing, tea scale, mopping, laundry, cleaning household use, general chemical stores, cleaning supplies stores or hypermarkets can be bought.

2.Edible baking soda powder - **Medium, suitable for baking, cooking, personal cleaning, beauty, cleaning edible cups and dishes, DIY skin care stores, food raw materials can be bought. References View original post".

Trouble, thanks!

There is no difference between baking soda and powder, but the name is different.

Instant baking soda for edible flour, whose molecular formula is NAHCO3, is an alkaline salt. Because it contains carbonate in the formula, if it is neutralized by organic acids, inorganic acids or acid salts, it will react to produce carbon dioxide, which is the main driving force for the expansion and loosening of dim sum products. Excessive powder should not be added, because it is an acid salt, excessive will increase alkalinity, increase pH value, the internal and external color of the product will be yellow, damage tissue, poor shape.

Therefore, it should be added in an appropriate amount when using.

Uses of Baking Soda:

It is used as an analytical reagent, inorganic synthesis, pharmaceutical industry, **acidemia and food industry, starter for starter culture, carbon dioxide generator in soft drinks and cold drinks, and a preservative for butter. It can be directly used as a raw material for the pharmaceutical industry, as a detergent for wool, a foam fire extinguishing agent, a bath agent, an alkaline agent, and a leavening agent. It is often used with ammonium bicarbonate to prepare leavening agent for biscuits and pastries.

The amount of addition in wheat flour is 20g kg. It can be used with citric acid, tartaric acid and other foaming agents to prepare solid soft drinks (to produce CO).

Because it is a harmless weak alkaline agent, it can be added when washing vegetables to stabilize the green color. When used alone, it is strongly alkaline due to thermal decomposition, which will be yellow when used in bread and destroy the vitamins in wheat, so it is best to combine it with acidic substances such as dicalcium phosphate. It can also be used for food blanching and astringency.

Because it can increase the pH value, it can improve the water-holding capacity of protein, promote the softening of food tissue cells, and promote the dissolution of astringent components. It has a defatting effect on goat milk (dosage 10 20mg kg). As an acidity regulator and chemical leavening agent, China stipulates that it can be used for all kinds of foods that need to add leavening agents, and it can be used in an appropriate amount according to production needs.

The above content reference: Encyclopedia - sodium bicarbonate.

There is no difference, edible powder generally refers to sodium bicarbonate. Sodium bicarbonate, also known as baking soda, sodium bicarbonate, acid sodium carbonate, with the molecular formula NaHCO, is an inorganic salt, white crystalline powder, odorless, alkaline, soluble in water. It decomposes slowly in moist or hot air to produce carbon dioxide, which is heated to 270 degrees Celsius and completely decomposed.

In case of acid, it decomposes strongly to produce carbon dioxide. Sodium ions are a normal requirement of the human body and are generally considered non-toxic. However, excessive intake may cause alkalosis, damage the liver, and induce high blood pressure.

Uses:

1) Pharmaceutical industry.

Sodium bicarbonate can be used directly as a raw material in the pharmaceutical industry for hyperacidity.

2) Food processing.

In food processing, it is one of the most widely used loosening agents for the production of biscuits, bread, etc., and is a generator of carbon dioxide in soda beverages; It can be compounded with alum as alkaline baking powder, and can also be compounded with soda ash as civil stone alkali; It can also be used as a butter preservative.

3) Fire-fighting equipment.

It is used in the production of acid and alkali fire extinguishers and foam fire extinguishers.

The above content refers to Encyclopedia - Edible Powder.

Encyclopedia - Baking soda.

Baking soda can be used to ferment bread, steamed buns, cakes, and if you are a girl, it is said that baking soda can also remove blackheads, and the specific method can be.

Edible powder, the full name of "edible baking soda powder", Hong Kong people also write "baking soda powder", the scientific name is sodium bicarbonate, the chemical formula is NaHCO3, which can destroy the fiber structure of meat and make meat absorb. It also has a popular name called alkaline noodles, as if there is no function of blackheads, blackheads are gently rubbed on the nose with fine salt for 3-5 minutes after washing the face, and it has a miraculous effect after 1 week.

It's better to go to blackheads or baking soda.

Hope it helps.

Baking soda is not the same as baking soda.

The difference between baking soda and baking soda: baking soda is sodium carbonate, baking soda is sodium bicarbonate, and baking soda can only be used in order to prevent the noodles from becoming sour. Baking soda is alkaline and requires an acidic substance to react with it to produce bubbles.

The role of baking soda and baking soda:

Baking powder and yeast are often used in life, baking powder is a mixture of alkaline and acidic substances, which can be used directly for foaming without adding additional acidic substances.

And yeast is alive and can reproduce, that is, a microorganism, mainly an active probiotic called yeast, during fermentation, the yeast absorbs the sugar in the flour and converts it into alcohol and carbon dioxide, so that the flour is initiated. After high temperatures, the noodles are rich in protein and vitamins.

In addition to being used in pasta making, baking soda cannot ferment the dough, but it has another function, that is, it can neutralize with acidic substances, that is, after fermenting the dough with yeast powder, some baking soda can be added when the dough is too sour to neutralize its sourness.

Baking powder and baking soda are the relationship between containing and being contained, baking powder is a white powder mixed with baking soda, cornstarch, and a variety of acidic constitutions.

The differences between the two are as follows:

1. The chemical essence is different: baking soda, scientific name sodium carbonate. Baking soda, scientific name sodium bicarbonate.

2. The appearance is different: baking soda powder is white powder or fine grains, and baking soda powder is white crystalline powder.

3. Different degrees of alkalinity: soda is more alkaline than baking soda.

4. Different uses: baking soda powder has a wide range of uses, and can be used as a detergent, digestive agent, acid reducer, foaming agent, and fire extinguishing agent. Baking soda can be used internally to neutralize carbonic acid, used as a flour starter and sometimes to clean oil.

The difference between baking soda and baking soda is that the ingredients are different, the main ingredient of baking soda is sodium bicarbonate, and the ingredient of baking soda powder is sodium carbonate.

The difference between baking soda and baking soda is that baking soda is sodium carbonate, and baking soda is sodium bicarbonate.

1. The nature is different.

Baking soda powder is simply sodium bicarbonate, which is alkaline and can be used as a leavening agent, acidity regulator, etc., and has a better fluffy effect in an acidic environment.

Baking powder is a neutral powder made by mixing baking soda and other substances, which plays a fluffy role in pastries and can be used in a variety of environments.

2. The composition is different.

The main ingredient of baking soda is sodium bicarbonate, which is a chemical type of food additive, baking soda will be weakly alkaline after melting in water, and form a soft bubble structure in the dough, which is often used as a leavening agent in the food production process.

Baking powderBaking powder is a complex leavening agent (chemical agent) that can be used quickly to "ferment" flour.

3. The fermentation speed is different.

Although baking soda and baking powder can make the noodles ferment, the baking powder and yeast will ferment faster, and the resulting pasta will be more fluffy and soft. Also, baking soda and baking powder belong to chemical "fermentation", while yeast belongs to biological fermentation.