Baking soda 454g ARM & HAMMER
Baking soda is one of the most widely used leaveners in baked goods. This simple chemical compound, also known as sodium bicarbonate, is found in crystalline form in nature but is ground to a fine powder for use in cooking.
Baking soda is used to leaven many “quick breads” like pancakes, muffins, cakes, and fried foods. These batters are not strong enough to hold shape for the length of time that it takes for yeast to create gas. Because baking soda produces gas quickly, it is not necessary to let the batter rise for long periods as with yeast breads. When the batter is exposed to heat, it becomes ridged and the expansion caused by the gas bubbles is set in place.
If a batter containing baking soda is left to sit at room temperature, it will begin to rise slowly and become slightly fluffy as the acids and bases react in the batter. The second, more dramatic rise occurs in the oven when the batter is exposed to heat. Heat accelerates the acid-base reaction as well as causes decomposition of the baking soda, both of which produce the leaving gas. The leavening action of baking soda is often so rapid that it can be observed in real time.
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