Bubble powder, baking soda and the difference between baking soda and their respective uses

Baking powder is a compound loosening agent, also known as foaming powder and baking powder, which is mainly used as a fast loosening agent for flour-based foods. Some are divided into sweet and edible baking powder, which is a kind of rapid fermentation agent, mainly used for the rapid fermentation of grain products. In the production of cakes, cakes, buns, steamed buns, shortbread, bread and other foods.

Baking powder is a white powder made from baking soda mixed with other acidic materials and corn flour as a filler.

Sodium bicarbonate is commonly known as "baking soda".

This property is often 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.

Soda Chemical Name: Anhydrous Sodium Carbonate Na2CO3 aka Soda Ash.

Also known as alkali, alkali noodles, soda, baking soda, sodium carbonate decahydrate, soda crystals, aqueous soda, washing soda, washing alkali sodium, alkali crystals, crystalline alkali.

Uses: Most of them are used for industry, and a small part is for civilian use. In industrial soda ash, mainly light industry, building materials, chemical industry, accounting for about 2 3;It is followed by metallurgy, textile, petroleum, national defense, papermaking, soapmaking, medicine and other industries.

The glass industry is the largest consumer of soda ash, consuming tons of soda ash per ton of glass. In the chemical industry, it is used in water glass, sodium dichromate, sodium nitrate, sodium fluoride, baking soda, borax, trisodium phosphate, etc. In the metallurgical industry, it is used as a flux for smelting and flotation agent for mineral processing, and for steelmaking and antimony smelting, it is used as a desulfurizer.

It is used as a water softener in the printing and dyeing industry. The tanning industry is used for the degreasing of raw hides, neutralizing chrome tanning and increasing the alkalinity of chrome tanning liquid. It is also used in the production of synthetic detergents, additives sodium tripolyphosphate and other sodium phosphate salts in daily life.

The differences between them are as follows:

1. Different uses.

Baking powder is mainly used for the rapid fermentation of grain products; Yeast powder is mainly used for traditional antibiotic fermentation; Baking soda is mainly used as a leavening agent in the food production process.

2. The production is different.

Baking powder is a compound leavening agent, which is a white powder made of baking soda powder with acidic materials and corn flour as a filler, also known as foaming powder and baking powder. Yeast powder is yeast that has not been decomposed, but the nutrients of yeast powder have been decomposed, and the speed and efficiency of microbial absorption and utilization are higher, and the fermentation residue is less. Baking soda, also known as sodium bicarbonate, is an acid salt formed after the neutralization of strong bases and weak acids.

3. Different uses.

Baking powder is mainly used in flour food, grain products and other fields. Yeast powder is mainly used in food, beverage products and other fields. Baking soda is mainly used in medicine, poultry feed, household cleaning, chemical raw materials and other fields.

All three of them are leavening agents, but their usage is different. Yeast is a biological fluffy, which produces gas by fermentation, and is used in foods such as bread, steamed buns, and steamed buns. Baking powder and baking soda are both chemical fluffies.

Baking powder is a compound fluffing agent that is mainly made from a mixture of alkaline baking soda, acidic cream of tartar, and neutral cornstarch. Baking powder is divided into slow-reaction baking powder, fast-reaction baking powder, and double-reaction baking powder according to the different reaction speeds. The fast-acting baking powder starts to work when it is dissolved in water, while the slow-acting baking powder starts to work during the baking heating process, and the dual-reaction baking powder has both fast and slow reaction characteristics.

In general, the baking powder purchased in the market is a dual-reaction baking powder. Baking soda is sodium bicarbonate, which is an alkaline substance that will begin to decompose above 65, but it needs to produce a large amount of gas and also needs to come into contact with acidic substances. As for the difference between the three things, yeast is quite different from the other two, as mentioned earlier, yeast is mainly used for bread, steamed bread and other foods that need to be fermented; Baking soda and baking powder are mainly used in biscuits, cakes, and other desserts.

Baking soda and baking powder need to be noted, the general formula uses baking soda can be replaced with baking powder, and the use of baking powder generally cannot be replaced with baking soda. Because baking powder contains both acidic and alkaline substances, it can produce gas in contact with water or heating, so it can be used in various environments; Simple baking soda needs to be in an acidic environment to work effectively, and generally requires an acidic liquid such as milk or yogurt in the formula.

Baking powder is mainly used for the rapid fermentation of grain products; Yeast powder is mainly used for traditional antibiotic fermentation; Baking soda is mainly used as a leavening agent in the process of making food that has been coarsely handled.

First, the raw materials are different.

Baking powder: The raw materials of baking powder are baking soda powder and corn flour.

Yeast powder: The raw materials of yeast powder are starch, molasses, monosodium glutamate, alcohol and other high-concentration organic waste liquid and other carbohydrates.

Baking soda: The raw material for baking soda is sodium bicarbonate.

Second, the application is different.

Baking powder: Baking powder is mainly used in flour food, grain products and other fields.

Yeast powder: Yeast powder is mainly used in food, drinking rock abrasive products and other fields.

Small soda: Baking soda is mainly used in medicine, poultry feed, household cleaning, chemical raw materials and other fields.

3. Different storage methods.

Baking powder: The storage of baking powder should be moisture-proof, cool, and sealed.

Yeast powder: The storage of yeast powder should be moisture-proof and dry.

Baking soda: Baking soda should be stored tightly sealed and dry.

Encyclopedia - Yeast powder.

Encyclopedia - Baking soda.

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.

So baking powder is a baking powder that contains baking soda.

The chemical name of baking soda is sodium bicarbonate and it is a single-ingredient substance. Baking powder is a kind of compound bulking agent composed of sodium bicarbonate, starch, calcium carbonate and other substances, also known as foaming powder and baking powder.

1. Appearance difference: The appearance of baking powder is generally white fine powder, with very small particles and whiter color, while baking soda is generally white, which is a fine crystalline powder, white but shiny, slightly whiter than baking powder.

2. Ingredient difference: baking powder, also known as foaming powder, is mainly made of baking soda and corn starch, and the auxiliary materials are some acidic substances, while the main component of baking soda is sodium bicarbonate, which is an inorganic salt.

3. Difference in nature: The nature of baking powder is generally neutral, not acidic or alkaline, while the nature of baking soda is generally alkaline.