Baking Soda

Sodium Bicarbonate or Sodium Hydrogen Carbonate is a white solid that is crystalline in nature but is also available as a fine powder. It has a slightly salty taste and is among the food additives that is approved by the European Union, identified by the initials E 500. Since it has been long known and is widely used, over the years it has appropriated for itself such names as Baking Soda, Bread Soda, Cooking Soda, and Bicarbonate of Soda.

It is mainly used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, thereby causing expansion of the batter. This in turn forms the characteristic texture and patterns in pancakes, cakes, breads, and many other baked and fried foods. The carbon dioxide production starts only at temperatures above 80 °C. As the reaction does not occur at room temperature, batters can be allowed to stand without rising until they are heated in the oven.

Acidic compounds that induce this kind of reaction include lemon juice, yoghurt, buttermilk and vinegar. Sodium bicarbonate could be substituted for baking powder provided enough acid reagent is added to the recipe.

Sodium bicarbonate was earlier used in cooking vegetables, to make them softer. But this has gone out of fashion, as most people now prefer crispy vegetables. However, it is still used in Asian and Latin American to tenderise meats. Baking soda may react with acids in food, including Vitamin C. It is also used in fried foods to enhance crispness.