Baking Soda

Baking soda is not the same as baking powder (yeast). Baking soda is an alkaline substance, and although it also has a starting effect, the starting effect is limited because it releases less carbon dioxide, and because it is alkaline, it leaves a heavy taste in the food, so the taste made is not very good. But flour fermentation will be sour, then add some baking soda into it, can neutralize the sour taste of the dough, so that it tastes more natural.
And yeast powder is a class of beneficial microorganisms, they can reproduce in large quantities under certain conditions, in our pastry making process, yeast powder in the wet dough reproduction, but also can release a lot of carbon dioxide, these carbon dioxide gas in the dough distribution, so that the dough becomes especially loose, after baking, the carbon dioxide in the dough heat expansion, so as to make soft buns or bread.