Bicarbonate of soda in baking

Bicarbonate of soda is a white crystalline mineral power with a multitude of uses, both domestic and commercial. It is used as a raising agent, as well as to make banking power, self-rising flour, soaps etc.

Also known as baking soda, this is an alkaline chemical leavener or raising agent. Bicarbonate of soda needs an acid to be added to help a cake rise.

When baking soda is mixed with an acid such as milk, chocolate, vinegar, lemon juices or large amounts of honey or molasses – it neutralizes the acid component and releases carbon dioxide air bubbles, which aid in leavening baked goods.

This in turn causes the mixture to rise from these carbon dioxide bubbles that are now trapped by the gluten - the stretchy protein in wheat flour.
Bicarbonate of soda in baking

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