Search results
Results from the WOW.Com Content Network
Cupcakes baked with baking soda as a raising agent. Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate [9]), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO 3. It is a salt composed of a sodium cation (Na +) and a bicarbonate anion (HCO 3 −).
The most common salt of the bicarbonate ion is sodium bicarbonate, NaHCO 3, which is commonly known as baking soda. When heated or exposed to an acid such as acetic acid , sodium bicarbonate releases carbon dioxide. This is used as a leavening agent in baking. [11]
An acid salt can be mixed with certain base salt (such as sodium bicarbonate or baking soda) to create baking powders which release carbon dioxide. [10] Leavening agents can be slow-acting (e.g. sodium aluminum phosphate) which react when heated, or fast-acting (e.g., cream of tartar) which react immediately at low temperatures. Double-acting ...
In technical terms, baking powder reacts with sodium bicarbonate (baking soda) when mixed with liquid and heat. "Baking powder helps baked goods rise while baking soda helps them spread and brown ...
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.
An early exception was the Bonnington Chemical Works where, in 1830, the HCl began to be captured and the hydrochloric acid produced was used in making sal ammoniac (ammonium chloride). [24] After the passage of the act, soda ash producers were obliged to absorb the waste gas in water, producing hydrochloric acid on an industrial scale. [25] [26]
A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid does not react until heated. When the chemical reactions in baking powders involve both fast- and slow-acting acids, they are known as "double-acting"; those that contain only one acid are "single-acting". [9] [10]
When baking powder gets wet, the base and the acid starts to mix, which creates the same bubbly reaction as baking soda and vinegar. Heat and moisture are required to activate the baking powder.