小苏打的化学名称叫碳酸氢钠,家庭时常用它当发酵粉做馒头。但蒸熟的馒头往往不太暄软,这因为小苏打遇热放出的二氧化碳气不多,馒头中产生的小气孔少,面起发的不好。另方面小苏打本身是碱性物质,如用量稍多,馒头就会产生碱味,色泽发黄,维生素被破坏,效果很不理想。如果在小苏打中加入一定量的醋酸(食用醋)就可弥补以上的不足。不仅可产生大量的二氧化碳气体,而且也不 Baking soda chemical name is sodium bicarbonate, the family often use it as a baking sourdough bread. However, steamed bread is often not Xuan soft, which is because the baking soda heat release of small amounts of carbon dioxide gas, small bumps produced in the bread, flour surface is not good. On the other hand baking soda itself is a basic substance, such as the amount of slightly more, bread will produce alkaline taste, color yellow, vitamins are destroyed, the effect is not ideal. If you add a certain amount of baking soda (vinegar) can make up for the above deficiencies. Not only produces a lot of carbon dioxide gas, but not