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What is the primary function of baking soda in baking?
What is the primary function of baking soda in baking?
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Practice Questions
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Q1
What is the primary function of baking soda in baking?
Leavening agent
Flavor enhancer
Preservative
Coloring agent
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Baking soda, or sodium bicarbonate, acts as a leavening agent by producing carbon dioxide when it reacts with acids.
Questions & Step-by-step Solutions
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Q
Q: What is the primary function of baking soda in baking?
Solution:
Baking soda, or sodium bicarbonate, acts as a leavening agent by producing carbon dioxide when it reacts with acids.
Steps: 5
Show Steps
Step 1: Understand that baking soda is a chemical compound called sodium bicarbonate.
Step 2: Know that baking soda needs an acid to work properly. Common acids in baking include vinegar, lemon juice, or yogurt.
Step 3: When baking soda comes into contact with an acid, it reacts and produces carbon dioxide gas.
Step 4: The carbon dioxide gas creates bubbles in the batter or dough, causing it to rise and become fluffy.
Step 5: This rising effect is what we call leavening, which is essential for baked goods like cakes and cookies.
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