[Can baking soda replace baking powder]_Main ingredients

[Can baking soda replace baking powder]_Main ingredients

We often make some pasta in our lives.

In making pasta, baking soda can be used, and baking powder can also be used in making different pasta.

However, these two types have completely different effects. After people use baking soda, it is good for health because baking soda is an alkaline substance.

So can baking soda replace baking powder?

Baking soda The main ingredient of baking soda is sodium bicarbonate, which is a chemical-type food additive. After melting in water, baking soda will show weak alkalinity and form a soft bubble structure in the dough. It is often used in food production.Leavening agent in process.

However, if you add an excessive amount of baking soda, the pasta produced will have a sharp “alkaline taste”.

In addition, baking soda can neutralize stomach acid, which is why doctors recommend those who have frequent stomach acid to consume alkaline foods.

How to use baking soda: 5-10 grams per kilogram of flour, stir well with flour, then use warm water and noodles. After leaving at room temperature for about 20 minutes, you can use steaming, baking, baking and other methods to make various pasta and pasta.
Baking powder Baking powder is a compound leavening agent (chemical agent) that can be quickly used as a “fermentation” of flour.

There are two types of baking powder on the market, one is aluminum, the ingredients are alum, sodium bicarbonate, calcium carbonate, starch, sodium saccharin, vanillin (a lot of people who eat gelatin are harmful, so it is recommended to avoidBuy foaming powder containing alum ingredients); the other is an aluminum-free formula, disodium pyrophosphate, sodium bicarbonate, corn starch, calcium dihydrogen phosphate, potassium hydrogen tartrate, calcium carbonate, this aluminum-free formulaDusting is the most commonly used type at home.

How to use baking powder: 20-30 grams per kilogram of flour, stir well with the flour, knead it thoroughly with warm water and noodles, and then use steaming, baking, baking and other methods to make various pasta and pasta.

It seems that there is also sodium bicarbonate in baking powder, so when baking pasta, try to avoid using baking powder with baking soda, so as to avoid excessive sodium bicarbonate, the food will become bitter and astringent, and it may even smell stale.

Yeast powder Yeast is a microorganism that is a natural starter (non-chemical).

The main ingredients of yeast powder are yeast, sorbitol replaces monostearate, vitamin C, etc. It will be safer and more hygienic to use it to make various pasta, which is reassuring.

How to use yeast powder: about 3-5 grams per kilogram of flour, first melt the yeast powder in warm water and pour it into the flour for kneading, then put it in a warm place to ferment, then steam, bake, and bakeAnd other methods to make a variety of pasta, pasta.

It should be noted that when the yeast is opened with warm water, the temperature of the water should not be too high or too low. The water temperature is too low to activate the yeast. The water temperature is too high and it is easy to burn the yeast. Generally, forty degrees of warm water is used.can.

Although baking soda, baking powder, and yeast can ferment noodles, the baking speed of baking powder and yeast will change, resulting in pasta will be more bulky and soft.

In addition, baking soda and baking powder are chemical “fermentation”, and yeast is a biological fermentation. It is recommended to use yeast powder for home use.

Of course, if you have too much stomach acid, you can also choose baking soda or baking powder (containing sodium bicarbonate (alkali)) to ferment the flour.