Why is bi-carb soda used in cooking if it works as a cleaning product?!
Why is bi-carb soda used in cooking if it works as a cleaning product?
Wouldn't that be bad for us to eat? What purpose does it actually have in cooking?
Answers:
Baking soda is used as an leavening agent in baked goods because it gives out carbon dioxide when reacting to an acidic liquid (e.g. milk, yogurt), as well as when exposed to heat. Too much of it can produce discoloration and/or a crumbly texture in baked goods. 'Unreacted' baking soda is responsible for the bitter taste that probably all of us have encountered. Baking powder contains a portion of baking soda, plus an acid and a stabilizer, or drying agent (usually a starch).