Leavening agent baking soda
The Baking Soda of Choice Among Professional Bakers
In cooking, baking soda is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter and forms the characteristic texture and grain in cakes, cookies, crackers, muffins, biscuits, cereals, tortillas, pizza dough, pretzels, and confections. The acid-base reaction can be generically represented as follows:
NaHCO3 + H+ → Na+ + CO2 + H2O
Acidic materials that induce this reaction include hydrogen phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. Baking soda may be used together with sourdough, which is acidic, making a lighter product with a less acidic taste.
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