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Sodium Bicarbonate

Use In Baking

Baking powder consists of sodium bicarbonate mixed with a weak acid. In much the same manner as citric acid produces carbon dioxide gas in some antacids, the weak acid in baking powder—often potassium hydrogen tartrate (KHC4H4O6)—provides a source of hydrogen ions; the ions react with the sodium bicarbonate to produce carbon dioxide gas, which makes dough and batter rise. Baking powder is often used as a source of carbon dioxide in baking instead of yeast, since yeast produces a distinct taste that is not desirable in all foods, such as cakes.

See also Acids and bases.


Resources

Books

Francis, Frederick. Wiley Encyclopedia of Food Science and Technology. New York: Wiley, 1999.

Lewis, Richard L. Food Additives Handbook. New York: Van Nostrand Reinhold, 1989.

Snyder, C.H. The Extraordinary Chemistry of Ordinary Things. 4th ed. New York: John Wiley and Sons, 2002.


Periodicals

Campbell, Hannah. "The Baker's Friend: How America's Best Brand of Baking Soda Was Born." Country Living vol. 12, March 1989.

Norton, Clark. "Facts on Fizz; Bubbly or Creamy, Calcium or Aluminum? Here's How to Choose a Heartburn Remedy." Health vol. 5, July/August 1991.


"Stomach Acid-An Old Remedy." Consumer Reports vol. 59, February 1994.


Louis Gotlib

KEY TERMS

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Antacid

—A basic (alkaline) chemical that relieves the effects of excess stomach acids.

Aqueous

—A solution dissolved in water; salt water could be called aqueous salt.

Ion

—An atom or molecule which has acquired electrical charge by either losing electrons (positively charged ion) or gaining electrons (negatively charged ion).

Additional topics

Science EncyclopediaScience & Philosophy: Adam Smith Biography to Spectroscopic binarySodium Bicarbonate - Use In Antacids, Use In Baking - Use in fighting fires