Are baking powder and baking soda the same

Baking powder and baking soda are not the same substance. Xiaofen usually refers to edible starch, while baking soda is commonly known as sodium bicarbonate. There are significant differences between the two in terms of composition, use, and characteristics.

Edible starch is a carbohydrate extracted from plants such as corn and potatoes, mainly used for thickening, thickening, or making noodles in cooking. It is insoluble in cold water and gelatinizes to form a viscous texture when exposed to heat. It is a common ingredient in Chinese cuisine and pastry making. Soda powder is an alkaline compound that produces carbon dioxide bubbles when it comes into contact with water or acidic substances. It is commonly used in baking to make dough fluffy or as a household cleaner to remove oil stains. Its chemical properties are active, and excessive intake may disrupt the acid-base balance of the gastrointestinal tract. Starch can also be used in the food industry to make candies and sauces, while baking soda can temporarily relieve excessive stomach acid in the medical field. It should be noted that some regions may refer to corn starch as flour, but even so, it is still a completely different substance from baking soda. When storing, avoid confusion, especially for baking soda, which should be sealed and moisture-proof to prevent failure.

In daily use, suitable raw materials should be selected according to actual needs. Starch based ingredients should be protected from insect infestations, and baking soda should not be consumed in large quantities for a long time. If replaced, starch cannot achieve the expansion effect of baking soda, and baking soda also lacks the thickening function of starch. Special populations such as kidney disease patients should limit their intake of baking soda and control their sodium content.