Baking Soda and Baking Powder

Baking Soda

Sodium bicarbonate, referred to as “baking soda”, is primarily used in cooking (baking), as a leavening agent. It needs to be mixed with moisture and an acidic ingredient to make food rise.  It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter or dough. Thus the baking recipe that uses baking soda, often that recipe will have an acidic element as well, such as vinegar, lemon juice, buttermilk, or yogurt. When the two come into contact, bubbles of carbon dioxide are formed, creating the leavening in the batter.

Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80°C. Since the reaction occurs slowly at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.

2NaHCO3 → Na2CO3 + H2O + CO2

 And this reaction causes the formation of the characteristic texture in pancakes, cakes, bread, and other baked foods in which soda has been used.

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