Can baking soda be used as a substitute for edible alkali?
Jun 05, 2025
Source: Cainiu Health
Dr. Yu Yongchao
Introduction
Baking soda refers to sodium bicarbonate, while edible alkali refers to sodium carbonate. Whether sodium bicarbonate can substitute for sodium carbonate depends on the specific intended use. When making substitutions, it is also important to adjust the quantity appropriately to avoid affecting the final food quality and taste. When in doubt, following the original recipe or consulting a professional is a safer choice.
Generally speaking, baking soda refers to sodium bicarbonate, while edible alkali refers to sodium carbonate. Whether sodium bicarbonate can replace sodium carbonate depends on the specific application. In baking, it can usually serve as a substitute. However, in cooking methods requiring a stronger alkaline environment, it cannot be substituted. Detailed explanations are as follows:
In baking processes, both sodium bicarbonate and sodium carbonate can be used as leavening agents. Sodium bicarbonate decomposes when heated, releasing carbon dioxide gas that causes dough to expand and become fluffy. Moreover, sodium bicarbonate reacts at a relatively slower rate, making it suitable for baked goods requiring longer fermentation times. Therefore, in the field of baking, sodium bicarbonate can usually replace sodium carbonate.
When making certain alkaline noodles or pickled foods, a stronger alkaline environment is required. Sodium carbonate has a stronger alkalinity than sodium bicarbonate and can better regulate the pH of food. In such cases, sodium bicarbonate may not provide sufficient alkalinity and thus cannot replace sodium carbonate.
When substituting, attention should also be paid to adjusting the quantity used to avoid affecting the final food quality and taste. When in doubt, following the original recipe or consulting a professional is a safer choice.
