Description

Sodium bicarbonate, commonly known as baking soda, is a versatile ingredient extensively utilized in bakery operations for its leavening properties and ability to produce a light, airy texture in baked goods. Its alkaline nature reacts with acidic components such as buttermilk or lemon juice, releasing carbon dioxide gas that causes dough or batter to rise during baking. This results in fluffy cakes, tender cookies, and perfectly risen bread loaves.