In cooking and daily life, baking soda, alkali, baking powder, and yeast powder, four common and easily confused substances, each play an irreplaceable role. Despite their similarities, they are very different in terms of composition, properties and uses. I will explain the differences and uses of these 4 substances for you in detail, so that you can use them more handy in the future.
Baking soda (sodium bicarbonate NaHCO₃)
Baking soda, chemically known as sodium bicarbonate, is a white fine crystal, weakly alkaline, soluble in water, and will decompose to produce sodium carbonate, water and carbon dioxide in hot water above 50 degrees.
Baking soda is often used as a leavening agent in pastry making, such as steamed buns, biscuits, etc., but excessive use can cause foods to have an alkaline taste. It can also be used to neutralize acidic ingredients and regulate the pH of food.
Baking soda's slightly abrasive and alkaline properties make it a natural cleaner for cleaning kitchens, bathrooms, and removing stains from clothing.
Alkali (mainly refers to edible alkali, sodium carbonate Na₂CO₃)
Edible alkali, also known as soda ash and alkali noodles, is mainly composed of sodium carbonate, which is strongly alkaline and easily soluble in water. Compared with baking soda, alkali is more alkaline and has better stability.
Edible alkali is mainly used to regulate the pH of food, such as neutralizing the sour taste of dough that is over-fermented, or to soak dry goods such as fungus and yuba, and to tenderize meat.
In the industrial sector, sodium carbonate is widely used in glass manufacturing, textile treatment and detergent production, among others.
Baking powder (baking powder)
Baking powder is a compound starter culture consisting of baking soda, an acidic substance (such as cream of tartar) and corn starch, which releases carbon dioxide gas when exposed to water or heat, causing the dough to rise.
Mainly used in baking, such as making cakes, biscuits and muffins, it provides a fast and uniform fermentation effect, simplifying the traditional fermentation steps and making the finished product soft and delicious.
Yeast flour
Yeast powder is mainly composed of live yeast, which is a biological starter culture. Under the right temperature and humidity conditions, the yeast will break down the sugars in the dough to produce carbon dioxide and ethanol, which will cause the dough to rise.
It is widely used in the production of fermented pasta such as bread and steamed bread. The yeast powder fermentation process not only increases the volume of the food, but also imparts a unique flavor and aroma while improving the nutritional value of the pasta.
Although baking soda, alkali, baking powder, and yeast powder can affect the fermentation or acid-base balance of the dough, they have their own characteristics. Baking soda and alkali are chemically reactive alkaline substances, the former is weak alkali, the latter is strong alkali, baking powder is an instant starter culture, which is convenient and fast, and yeast powder is a biological starter culture, providing a more natural fermentation effect.
Understanding the differences can help us make the right choices when cooking and enhance the quality and flavor of our food. When you're busy in the kitchen, stop being foolish and can't tell the difference between these important ingredients!