Baking soda is a neutral detergent, which is usually used to clean oil and dirt, while baking powder is a kind of baking powder, which is used to make pasta with fluffy effect. Although baking soda can also produce gas, its function is only to promote fermentation, not to replace baking powder. So do not use baking soda instead of baking powder.

Baking soda is an alkaline substance, which is usually used with acidic liquids when baking, such as yogurt, vinegar and lemon juice. It is easy to produce chemical reactions. Baking powder is a kind of compound leavening agent, which is a white powder made by adding carbonic acid to carbonic acid raw materials and then filling corn flour, also known as baking powder and baking powder.

Soda powder accounts for about 1/3 of the baking powder, and the remaining 2/3 is other substances. Therefore, although it did produce a certain fluffy effect, this effect was discounted because the amount of baking soda as a leavening agent was not enough.

If baking powder must be used instead of baking powder, the amount of baking powder is three times that of baking powder. But doing so will also cause problems. Increasing the amount of baking powder will also increase the amount of other substances contained in it, so that the baked finished product will have bitterness.

In addition, because these excessive other substances contain acidic components, it may cause the dough to expand too fast and then shrink, so that the bubbles in the dough have no time to harden and form. In a word, neither result is what we want.

Selection skills of baking powder;

1, buy baking powder, first look at the label and description: it meets the food label requirements; With QS/SC logo; Have a product name; Names and addresses of production enterprises and packaging enterprises; Batch number or code number and trademark; Net weight; Product grade; Date of production and shelf life; There are product standard numbers or implementation standards.

2, high-quality baking powder is white, fine and uniform, loose and not caked, without impurities. Inferior baking powder has dark color, rough texture and large particles or impurities.

3. The baking powder containing aluminum has a high speed of dough mixing, and the finished product is beautiful, soft and slightly sweet; There is a pungent smell of alum when it is hot; The color is white, and the internal fermentation pore ratio is small and uniform; It is not easy to recover when pinched, and flour products are not easy to stick. Aluminum-free baking powder is white and slightly yellow; There is a faint scent; It is dry and solid, and the fermented hole is not uniform and beautiful, but it is particularly chewy to eat; It won't wither in your hands.

4. The formula of "more, faster, better and cheaper" is a direct and objective method to evaluate the quality of baking powder. The so-called "more" means that the amount of baking powder is more. The so-called "fast" means that the baking powder should be coated quickly and fluffy. The so-called "good" of course refers to the application effect, while the so-called "saving" is based on the application cost.