Baking soda is found in the ingredient area of supermarkets daily as a white powder, which is loved by many consumers. This is baking soda. Baking soda is the common name of sodium bicarbonate. It is an acid salt formed by the neutralization of a strong base and a weak acid. It is weakly alkaline when dissolved in water.Food grade baking sodaIt often exists as a leavening agent in the process of food production. Baking soda is a kind of food additives and can be used in various foods and beverages.
There are several brothers in the Soda family, let’s distinguish:
Soda (sodium carbonate): also known as edible soda, soda ash, is an important raw material for chemical products such as glass, soap, papermaking and other industries. It can also be used for acid neutralization of excessive food fermentation or as a detergent.
Baking soda (sodium bicarbonate): also known as fermented soda, it is a main raw material of baking powder in food processing. It is also a commonly used raw material in the manufacture of refreshing drinks. In medical treatment, it is used to treat hyperacidity Of a kind of medicine. In addition to these two soda brothers that can be used in food processing, there are also large soda (sodium thiosulfate) and stinky soda (sodium sulfide), which cannot be used in food. The edible alkali we generally refer to refers to soda instead of baking soda. Edible alkali is more alkaline and baking soda is weaker.
So as an edible additive, what magical effects will food-grade baking soda bring to us?
1. Promote starch gelatinization
In the daily cooking of porridge, adding some baking soda can promote the water absorption and gelatinization of starch and promote the dissolution of gluten in the outer layer of starch granules, so that the cooked porridge is not only easier to cook, but also more viscous. However, it should be noted that the addition of baking soda will make the flavonoids in the stock material change from colorless to yellow, so the porridge cooked by adding baking soda will turn light yellow and will have a special alkaline taste. This may destroy the fragrance of the porridge itself.
2. Help fermentation
When making buns, buns and other pastries, the addition of baking soda can neutralize the acidic substances produced by over-fermentation, help produce gas and help fermentation, and alkali also makes the starch easier to bake or steam, the principle is the same as that of porridge. Alkaline pasta is loose and porous, but adding too much baking soda will reduce the aroma of the pasta's fermentation. When too much alkali is added, the pasta will have a little yellow color, which is more obvious when the addition is uneven.
3. Help the pastry become more crisp
When we make pastries, such as cakes and biscuits, some baking soda is added. The effect is similar to that mentioned above, helping to generate gas, making the cake body more fluffy and taste better, and it will also make the made biscuits more crispy. Not easy to return to moisture and so on.
4. Help meat keep moisture
The isoelectric point of meat protein is generally under weakly acidic conditions, at this time the water absorption of meat is the worst. If baking soda is added, the meat protein can be charged more and the affinity of meat and water will be strengthened. When cooked in this way, the meat is more juicy and tender. In addition to being edible, baking soda is also a simple cleaning product that is very useful for daily household cleaning. Generally at this time we also choose food-grade baking soda.
Dissolving baking soda in water can be used to clean fruits and vegetables, kitchen utensils, inside of microwave ovens, cutting boards and other common kitchen items. Use a cleaning sponge to dip baking soda powder. Direct washing can also remove the odor of plastic tableware. It can also clean cups. Tea stains, coffee stains, etc. that are difficult to remove.
Soaking kitchen sponges, tablecloths, etc. with baking soda water can also help remove odors, which is safe and efficient. It should be noted that when buying baking soda, you should carefully identify the label on the package. Edible baking soda powder must meet the national standard GB 1887-2007, and avoid buying inedible industrial-grade baking soda.
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