Sodium Bicarbonate - Use In Baking

acid dioxide ion carbon

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.

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).