What is the ratio of baking soda to flour

The ratio of baking soda to flour is usually 1:50 to 1:100, which needs to be adjusted according to the recipe requirements. Baking soda, as a leavening agent, excessive use may affect the taste or lead to bitterness.

When making Mantou or steamed stuffed buns, it is recommended to add 5 grams of baking soda for every 500 grams of flour, that is, 1:100. This ratio ensures that the dough is fully expanded and there is no alkali residue. Baking soda decomposes into carbon dioxide when heated, making the structure of the noodles soft. Be careful to mix baking soda thoroughly with flour to avoid excessive concentration in certain areas. When the temperature is high, the amount of baking soda can be appropriately reduced, as high temperature will accelerate its reaction rate.

When making fried food such as deep-fried dough sticks, the ratio can be adjusted to 1:50 to enhance the crispness. At this point, baking soda not only helps with fluffiness, but also promotes the Maillard reaction to form a golden appearance. But it is necessary to strictly control the oil temperature to avoid the production of acrylamide. For people with excessive stomach acid or hypertension, the ratio of baking soda can be further reduced to 1:120 to decrease sodium intake. Some special formulas, such as soda crackers, may be increased to 1:30 and require acidic substances to neutralize alkalinity.

It is recommended to conduct a small batch test before using baking soda to observe the dough expansion effect and finished product flavor. The difference in water absorption of different brands of flour may affect the actual required ratio. Baking soda stored for too long may become ineffective due to moisture absorption. Before use, white vinegar can be used to test its activity. When used with yeast, the amount of baking soda should be halved to avoid excessive gas production. After making noodles, the appearance of yellow spots or bitter taste often indicates excessive baking soda, which can be remedied by adding a small amount of vinegar. Long term excessive intake of baking soda may interfere with mineral absorption, and it is recommended to prioritize yeast fermentation for homemade pasta.