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Sodium bicarbonate, referred to as “soda”, is mainly used in cooking (baking) as rising agent. It reacts with acidic components, like milk, in batters or pastries, releasing carbon dioxide, which causes expansion of the batter and is responsible for the characteristic texture of pancakes, cakes, quick breads, soda bread, and other baking goods and fried foods.
Sodium bicarbonate, referred to as “soda”, is mainly used in cooking (baking) as rising agent. It reacts with acidic components, like milk, in batters or pastries, releasing carbon dioxide, which causes expansion of the batter and is responsible for the characteristic texture of pancakes, cakes, quick breads, soda bread, and other baking goods and fried foods.