Wouldn't that be bad for us to eat? What purpose does it actually have in cooking?
2007-09-14 13:32:21 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Baking soda is used as an leavening agent in baked goods because it gives out carbon dioxide when reacting to an acidic liquid (e.g. milk, yogurt), as well as when exposed to heat. Too much of it can produce discoloration and/or a crumbly texture in baked goods. 'Unreacted' baking soda is responsible for the bitter taste that probably all of us have encountered. Baking powder contains a portion of baking soda, plus an acid and a stabilizer, or drying agent (usually a starch).
2007-09-14 17:36:13 · answer #1 · answered by Observer 3 · 1⤊ 0⤋
Baking soda is used as a buffer for baked goods. it helps to lessen the rising of cakes, cookies, muffins, etc. Baking powder, on the other hand has aluminum in it. so get the kind that does not have that in it. You can make things that do not need to be raised. Without flour, that is. It is the flour that needs to be raised so we can light fluffy pancakes, etc. Get a cook book that doesn't need things like baking soda, powder, flour, etc. They are out there. Good Luck and God Bless.
2007-09-14 13:46:21 · answer #2 · answered by karen kremer smith 5 · 0⤊ 1⤋
Besides it being a leavening agent that helps produce carbon dioxide, it makes baked items lighter and fluffier. Yes, it can be used as a household product, but so can vinegar and lemon juice, etc.
2007-09-14 13:59:48 · answer #3 · answered by Dottie R 7 · 0⤊ 0⤋
it's a leavening. it puts carbon dioxide into what's being baked and helps it to rise.
2007-09-14 13:41:19 · answer #4 · answered by racer 51 7 · 0⤊ 0⤋