Can salt replace baking soda

Salt cannot replace baking soda, as there are significant differences in chemical properties and usage scenarios between the two. Baking soda is sodium bicarbonate, which has a fluffy and acidic neutralizing effect, while salt is sodium chloride, mainly used for seasoning and preservation. Baking soda is often used in baking to expand dough and create a soft texture because it releases carbon dioxide gas when heated. Salt does not have this chemical property and cannot play a similar role in baking. Baking soda can also neutralize acidic substances, such as balancing the acidity and alkalinity of the recipe when making certain pastries, while salt does not have this function. Salt can replace baking soda's preservative effect in certain situations, such as when marinating food, but the effect and principle are completely different. Salt in high concentration environments dehydrates microorganisms to prevent corrosion, while baking soda inhibits microbial growth by altering the acidic and alkaline environment. In terms of cleaning purposes, baking soda can remove oil stains and odors, while salt is mainly used for sterilization and stain removal, but its effectiveness is limited.

In daily use, suitable materials should be selected according to specific needs to avoid confusion. If baking lacks baking soda, you can try using baking powder instead, but salt cannot achieve the same effect. Attention should also be paid to distinguishing the characteristics of cooking and cleaning to ensure optimal results and safety.