AIJIE BAKING SODA produces Baking Soda (Sodium Bicarbonate) everyday for clients coming over 80 regions using as the Food Additive, and the Baking Soda actually have many other purposes using in the Food Industry. So as an edible Food additive, what magical effects will baking soda bring to us?
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. The 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 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 yellowish color, which is more obvious when the addition is uneven.
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.
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.
