Can baking soda be used to leaven and steam buns?
Nov 25, 2024
Source: Cainiu Health
Dr. Yang Ziqi
Introduction
Baking soda is commonly used as a leavening agent in cooking. When it reacts with acidic substances, it releases carbon dioxide gas, causing the dough to rise. During the steaming of buns, if the dough contains sufficient acidic substances, such as certain types of vinegar or lemon juice, or naturally occurring acids produced during dough fermentation, baking soda can effectively act as a leavening agent.
Generally speaking, baking soda can be used to steam buns, but it is not an ideal fermenting agent. The detailed explanation is as follows:
Baking soda is commonly used as a leavening agent in cooking. When it reacts with acidic substances, it releases carbon dioxide gas, causing the dough to rise. During the process of steaming buns, if the dough contains sufficient acidic substances, such as certain types of vinegar or lemon juice, or naturally occurring acids produced during dough fermentation, baking soda can play a leavening role. However, compared to yeast, baking soda produces less gas during fermentation and cannot continuously generate gas; therefore, it cannot replace yeast as the primary fermenting agent.
When using baking soda for dough fermentation, attention should be paid to the quantity used. If too much baking soda is used, the steamed buns may have a strong alkaline taste and a harder texture. Therefore, when using baking soda for dough preparation, it's recommended to add an appropriate amount according to personal taste and specific dough conditions.
To achieve optimal fermentation and texture, it is recommended to use more traditional fermenting agents such as yeast or old dough. If you really want to try using baking soda for dough fermentation, it is advisable to understand the proper recipe and techniques beforehand to ensure the steamed buns are soft and have a balanced flavor.
