FAQs about Baking Soda for Food
What is baking soda?
This white powdery compound can be extracted as a mineral or created in the laboratory from carbon dioxide and sodium carbonate. It is a slightly alkaline salt soluble in water that is used as a leavening base in the food industry.
Are baking soda and baking powder the same?
No, although both have a leavening effect, baking soda is more powerful than baking powder and requires mixing with an acid and liquid to activate. This process starts immediately, so it must be placed in the oven immediately. On the other hand, baking powder is a mixture of baking soda with another powdered acid ingredient (Ideal for simpler mixtures). The latter requires heat to activate the process.
What baking soda do you use for baking?
You should not look for a special type of baking soda as there is only one type that is widely used for baking, pharmaceutical and other processes.
Where baking soda is used?
In addition to its diversity of uses, also called sodium hydrogen carbonate in the food industry is normally used for:
1. Bread and derivatives: It is an essential component, due to its leavening capabilities, to achieve the fluff of cookies and bread, providing volume, shape and texture.
2. Dairy products: Another little-known use is as a preservative and pH stabilizer, allowing for longer-lasting formulas, pH neutralizer in cheeses and to prevent precipitation of mixtures.
3. Drinks: Sometimes it is used as a gasifier for drinks.
4. Beers: Dark drinks use this product to obtain a more defined maltose without the need to add large amounts of hops.
5. Sauces: Acidity regulator and preservative.
What is the purpose of baking soda in food?
Due to the chemical reaction created by the combination of baking soda with other elements, CO2 is generated. Thanks to this, baked goods like cookies and cakes have that soft and airy texture. Additionally, it increases the pH of the final products, reducing their gluten content.