Eating alkaline noodles is not baking soda. Eating alkaline noodles is actually sodium carbonate, while baking soda is sodium bicarbonate. Edible alkaline noodles can be used as meat tenderizing agent and food loosening agent. It can also remove the sour taste produced after dough fermentation, while baking soda is mainly used as food bulking agent. Is eating alkaline noodles the same as baking soda? Although eating alkaline noodles and baking soda are things we often touch in the kitchen, and their uses are similar, they are not the same substance. Eating alkaline noodles is actually sodium carbonate, while baking soda is sodium hydrogen carbonate.
We can usually use edible alkali as meat tenderizing agent and food loosening agent, because it has a good effect of softening fiber and expanding dry goods raw materials. In addition, it can also effectively remove the sour taste produced after dough fermentation.
Baking soda is mostly used as a food bulking agent. When we use baking soda to make steamed buns and steamed buns, we can make the food more fluffy and soft, but we should pay attention to controlling the dosage when we use it to avoid making the food have a heavy alkali taste.