Food & Baking

Chances are it has not been long since you enjoyed a baked dessert or snack which included baking soda in the recipe. Baking soda is the primary leavening ingredient in most baked goods. When combined with an acidic ingredient present in the batter, a chemical reaction under high temperatures occurs producing carbon dioxide bubbles that promote rising in cakes, cookies, and other baked goods.

Sodium bicarbonate is an alkaline compound and as such it neutralizes acidic substances. In some cooking applications sodium bicarbonate helps to reduce the bitter flavors associated with acidic compounds. By reducing the amount of acid present in the final product, the overall flavor can be enhanced.