Is it good for the stomach to make steamed buns or boiled noodles with a little baking soda?

There are three types of small sodas: medicinal, edible, and industrial, and the place of purchase varies depending on the type. If you want to use it in cooking, be sure to choose small soda.

Precautions for using baking powder:

1. When using, please distinguish between edible or industrial baking powder.

2. Baking and eating, personal grooming and cleaning, please pay attention not to overdo it.

Adding too much baking powder, in addition to the above-mentioned results of destroying the flavor of the pastry or causing the alkaline taste to be too strong, will cause people to have heart palpitations, numbness of the lips, temporary loss of taste and other symptoms after consumption.

First of all, I am also a patient of superficial gastritis, and I am also nourishing my stomach. We are patients.

Then to get to the point, I'm a restaurant operator, and I'm very close to your problem.

To get to the point, hehe, steamed out is very white, and a little sour, indicating that your noodles are fermented very well, but your baking soda is less, it can also be said that your alkali is less, what I want to say is that steamed steamed bread, more alkali is not good, alkali will be yellow, and less alkali, just like your case, the noodles are very white, but there will be some sour.

I'll do an experiment for you, pour some vinegar into your bowl, and then put some baking soda in it, and then you taste the vinegar in your bowl, whether it's no longer sour. Hehe.

Making porridge with alkali or baking soda doesn't have much effect, that is, some people love to drink it, and it has a slimy taste, but I don't recommend putting those things, alkali and baking soda in porridge are not good for the stomach.

As for steamed steamed buns, there are many subtle skills, and it is inconvenient to answer them for you one by one, please understand. But for the most part you are right.

Some people usually like to make their own steamed buns when they are at home. For example, if you use yeast powder, you can leave nothing in it, but if you use old noodles (a small ball of noodles left over from the last dough with fermentation bacteria in it), you must use alkaline noodles or baking soda, otherwise the steamed steamed bread will be sour. So, what is the specific role of baking soda in steamed buns?

In fact, baking soda or alkaline noodles are chemical food added raw materials, which are inactive, so there is no fermentation effect, and the main role of baking soda is to improve the bulkiness of steamed bread and neutralize the acidity of steamed bread. When steaming in the pot, as the temperature rises, the baking soda in the noodles has a chemical reaction, turning into sodium carbonate (Na2CO3) and carbon dioxide gas (CO2), sodium carbonate and the acidic substances in the noodles are neutralized, so that the steamed steamed bread is not acidic, and the carbon dioxide gas will evaporate the steamed bread to drill out of many small holes, so that the steamed steamed bread is puffy and has a better taste.

If the steamed steamed bun is not too soft, this is because the baking soda is less, the carbon dioxide released when it is heated is not much, and the small digging socks produced in the steamed bun have less pores. On the other hand, baking soda itself is an alkaline substance, and if you use it a little more, the steamed bread will produce an alkaline taste and turn yellow in color. Therefore, it is very important to control the amount of baking soda.

1. Steamed steamed bread, alkaline noodles, baking soda can be used. When steaming steamed buns, you can add alkaline noodles or baking soda. If it's noodles made with yeast powder, you can leave nothing on it.

However, if it is made with old noodles (a small ball of noodles left over from the last dough making noodles, with fermentation bacteria in it), you must use alkaline noodles or baking soda, otherwise the steamed buns will be too sour. However, yeast powder is basically used to make steamed steamed buns, and baking soda is rarely used. In fact, baking soda and alkaline noodles belong to chemical food additives, which are inactive in themselves, and cannot talk about fermentation at all.

The alkaline surface itself does not have a bulking effect, and only when it comes into contact with an acidic substance does it produce a neutralization reaction, producing a large amount of carbon dioxide.

bubbles, to achieve a bulking effect. They are only used to neutralize the sour taste of steamed buns. Please click to enter**Description 2, the difference between alkaline noodles and baking sodaAlkaline noodles usually say edible alkali.

Refers to sodium carbonate.

Chemical fractions. NACO3 can strongly promote the softening of meat, but the disadvantage is that it has an unpleasant alkaline smell and is harmful to the human body when the weight is heavy. Baking soda refers to sodium bicarbonate.

The chemical formula is NaHCO3, which can destroy the fiber structure of the meat and make the meat absorb water, so that the meat is soft and swelling, and the purpose of tenderness, smoothness and softness can be achieved. Please click to enter**Description 3, baking soda steamed steamed bread recipe materials: flour 500g, appropriate amount of sugar, appropriate amount of water, edible white vinegar 25g, baking soda 5g method grams of flour, 25 grams of edible white vinegar, 5 grams of baking soda.

2. Pour white vinegar, baking soda and sugar into the flour, add an appropriate amount of water and noodles. 3. Mix into a dough with moderate hardness and softness, and divide the dough into small agents of uniform size. 4. Knead into a ball, drain the kneaded dough into the steamer, and steam on high heat for about 20 minutes.

Steamed bread with baking soda can mention the bulking effect, baking soda (sodium bicarbonate) sodium bicarbonate is an acid salt formed after the neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water; This property allows it to be used as a leavening agent in the food production process. Sodium bicarbonate will remain sodium carbonate after action, and too much use will make the finished product have an alkaline taste. The aqueous solution of baking soda is slightly alkaline due to hydrolysis, stable in nature at room temperature, easy to decompose when heated, gradually decomposes above 50, completely loses carbon dioxide at 270, has no change in dry air, and slowly deliquescent in humid air.

The main purpose of putting baking soda in the steamed bread is to make it more fluffy, after the baking soda is preheated, carbon dioxide will be released, which can make the steamed bread produce small pores and become fluffy, but it is not suitable for the dough, because baking soda is an alkaline substance, and a large amount will cause the steamed bread to produce an alkaline taste, and a small amount will also affect the taste of the steamed bread.

Hope mine can help you.

Baking soda is not only used to steam steamed buns, but also to drink it with baking soda, and drinking it once will help you save a few hundred yuan.

Answer: Baking soda is mainly to make it more fluffy, after the baking soda is preheated, carbon dioxide will be released, which can make the steamed bread produce small pores and become fluffy, but it is not suitable for dough, because baking soda is an alkaline substance, and a large amount will cause the steamed bread to produce an alkaline taste, and a small amount will also affect the taste of the steamed bread.

Steamed steamed buns with alkaline noodles are good.

Alkaline noodles, also known as soda and soda ash, are edible alkali judged by Xinmo, and the English name is dietary alkali, the main ingredient is sodium carbonate, and the chemical formula is Na2CO3. The texture is rougher than that of the driver.

Because the colors are similar, the main way to distinguish them is by the texture of hand rubbing.

It is used to neutralize excess acidity in traditional flour dough, a process called "alkali".

The amount of alkali should be appropriate, too little is called "small alkali", then the face will die and become sour; Too much is called "alkali large", and the flowers are yellow in color.

Steamed steamed bread bai head with alkaline noodles is good.

Alkaline noodles, also known as soda, pure.

DU alkali, that is, zhi edible alkali, English name dietary alkali, the main ingredient is sodium carbonate, the chemical format Na2CO3. The texture is rougher than that of the starter.

Because the colors are similar, the main way to distinguish them is by the texture of hand rubbing.

It is used to neutralize excess acidity in traditional flour dough, a process called "alkali".

The amount of alkali should be appropriate, too little is called "small alkali", then the face will die and become sour; Too much is called "alkali large", and the flowers are yellow in color.

It is good to add alkaline noodles. Baking soda will be weakly alkaline after decomposition in water, and many people will put baking soda as a leavening agent when making steamed buns. However, the decomposition process of baking soda will produce sodium bicarbonate, and sodium bicarbonate will remain after the action, which will make the finished product have an alkaline smell after use.

Edible alkaline noodles are a kind of food loosening agent and meat tenderizer, if the dough is added with edible alkali, it will make it swell quickly, soften the fiber, and remove the sour taste in the dough, but make the steamed bread sweeter and softer. Therefore, edible alkali should be used to steam steamed buns.

In addition, now steamed bread is rarely made with alkaline noodles or baking soda, all use yeast powder, under the action of producing a large number of yeasts, release water, heat, and a small amount of oxygen and a large amount of carbon dioxide gas, due to the gluten of the dough, resulting in toughness.

I like to ferment naturally, so let's say it here.

The source is naturally born, without yeast. Wheat flour that ferments quickly is a good flour, you can pay attention to the comparison in practice, the slower the fermentation or even the noodles that do not come out are not good, it must be that the manufacturer has added unknown substances, so don't use it. Generally, the noodles are made in the morning on the first day, and they are fully distributed at noon the next day, and they can be steamed.

It is not sour when it is just right. After more than two days and two nights, it was sour and hairy. So when it's ready, it's steamed.

Don't use alkali, it is harder to use alkali. Use only a dough driver, that is, baking soda, and master it in moderation. If it is not sour, put it normally, such as three or four bowls of noodles in the palm of one hand.

If the face is sour, put a little stir and smell it, and put it a little more if it is still sour, and you don't need to put it if it smells sour. Put too much to turn yellow. Then knead the dough and don't add too much flour.

After the initial kneading of the dough, let it stand for more than ten minutes, and wake up for a while. Then start kneading, mainly to knead the dough screwdriver evenly, so that there is no red line and red dots. What should I do if my hands are sticky when rubbing?

Be careful to dip the palms of your hands on the dough and not stick to your hands, rather than continuing to roll the flour into the dough. After kneading to make an embryo, just steam it in a pot. Fifteen minutes, the first five minutes of high fire, the second five minutes of medium fire, and the last five minutes of low fire.

After turning off the fire, it will be sullow for three minutes. It is important to say it twice: do not add alkali, only add a dough driver.

Baking soda is a dough starter, so the name suggests that it can be initiated, can grow, and is soft and delicious when steamed. The face alkali does not grow tall, but only plays a neutralizing role and is used to treat acid. But the noodle screwdriver is also sour and long.

In the past, old noodles (or "noodles") were fermented because baking powder was not easy to buy, and it was not easy to buy good baking powder with high active yeast. The problem is that over the years, over time, not only yeast likes the delicacy of dough, other miscellaneous bacteria are not idle, will mix the dough from your kneading hands or basins and continue to multiply with yeast, some of them like lactic acid bacteria and other miscellaneous bacteria will produce some acidic substances in the reproduction process, and the taste of the old steamed bread made is not so good, there will be a feeling of sourness, then only the method of adding pure alkaline substances is used to neutralize the sourness, so in the past, steamed bread only needed to put alkali. Nowadays, if you use fresh and high-quality baking powder to make steamed buns, you don't have to worry about whether to put alkali at all.

The only thing to note is that when using water to dissolve baking powder, you must not use the above hot water or boiling water to adjust it, in that case, the yeast will be all "scalded to death", and it will not be able to produce noodles.

First of all, you have to know one.

Bai concept du. That is the dough only in.

Zhi produces a large number of yeasts under the action of dao, and continues to multiply, while growing, the release of water, heat, and a small amount of oxygen and a large amount of carbon dioxide gas, due to the dough has gluten, produces toughness, will release the substance in the dough tissue, so that the dough forms pores. At this point, the dough is called leavening.

In line with the above argument, whether the dough is naturally fermented or artificially fermented, the conditions must be completed under the action of yeast.

And baking soda, alkaline noodles belong to chemical food added raw materials, itself is inactive, can not talk about fermentation at all, baking soda can mention the bulking effect, but not suitable for dough. The alkaline surface itself does not have a bulking effect, and only when it comes into contact with acidic substances will it produce a neutralization reaction, producing a large number of carbon dioxide bubbles to achieve the bulking effect. That is to say, alkaline noodles cannot ferment the dough, and it will also hinder the dough from fermenting, and steamed steamed bread can only be used when the dough is fermented and produces a sour taste.

Only fermentation with old noodles needs to be added after fermentation in order to neutralize the sourness, such as flour alkali, the amount added is more difficult to master, less sour, more steamed bread yellow, not soft, a little bitter; Baking soda is generally not used. Nowadays, dry yeast is used (such as "Angel yeast"), and there is no need to add alkali after the dough is ready. Without baking soda, using only flour soda will also foam (carbon dioxide), and dry yeast without flour alkali will also foam (carbon dioxide).

Generally, it is better to add yeast or meet, and baking soda is generally only used in baking.

The method of steaming steamed buns is different.

Add alkaline flour and baking soda is fine.

It depends on which flavor you prefer.

Of course, it is to add alkaline noodles (sodium carbonate, also known as Suda).

Baking soda, alkali plus more steamed bread will be very hard.

The main reason for putting baking soda in the steamed bread is to make it more fluffy, and after the baking soda is preheated, carbon dioxide will be released, which can make the steamed bread produce small pores and become fluffy, but it is not suitable for the dough, because the baking soda belongs to the alkaline substance, and the amount of soda will cause the steamed bread to produce alkaline taste, and the amount of less will also affect the taste of the steamed bread.

Why put baking soda in steamed bread The main ingredient of baking soda is sodium bicarbonate, it is widely used in our lives, and it can achieve the effect of whitening teeth when cleaning teeth with baking soda, and it has another more common use, people will add baking soda to the flour when they ferment steamed bread, and some people don't know what it does.

When steaming steamed bread, adding baking soda to the flour can make the steamed bread more fluffy, because baking soda will release carbon dioxide when heated, which can make small pores in the steamed bread, thus making the steamed bread fluffy and more tasteful. It is worth mentioning that baking soda is a chemical food additive, which basically cannot achieve a good fermentation effect, so it is not suitable for dough.

Generally, the steamed bread fermented with baking soda usually does not taste too soft, because the carbon dioxide released by baking soda when it is heated is not much, so that the gas produced in the steamed bread will be relatively small, and it is difficult to ferment the dough well.