Adding baking soda to porridge can have interesting effects on its texture, cooking time, and appearance. Here's why and how it works:

Baking soda, a mild alkaline substance, enhances the cooking process by promoting the absorption of water by starch granules. This accelerates gelatinization, the process where starch granules swell and break down when exposed to heat and moisture. As a result, the porridge becomes softer, thicker, and more viscous.

Additionally, baking soda helps dissolve the gluten on the outer layer of starch granules. This not only makes the porridge smoother but also reduces the cooking time, making it a convenient option for quicker preparation.

However, adding baking soda has noticeable effects on the porridge's color and flavor. The alkalinity of baking soda can cause certain compounds, such as flavonoids, to change color. Flavonoids naturally found in grains or other ingredients may turn from colorless to yellow in an alkaline environment, giving the porridge a pale yellow hue.

Moreover, the baking soda imparts a distinct alkaline taste to the porridge. While this may not be a problem for some, it could be undesirable depending on personal preferences or the type of dish you're preparing.If the alkaline taste is too strong, a touch of acidity (like a squeeze of lemon juice) can help neutralize it.

In summary, baking soda can be a helpful tool to enhance the texture and cooking efficiency of porridge. However, it's essential to use it thoughtfully to avoid unintended changes in flavor and appearance.