something to do with releasing carbon dioxide, neutralising the acid in cooking... I don't know?
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the purpose of baking soda in cooking?
Baking soda = NaHCO3
Common name = Bicarbonate of Soda
See the web site below
http://en.wikipedia.org/wiki/Sodium_bica…
Cooking
Main article: Leavening agent
Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates (especially good)[citation needed] or cream of tartar.
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. However, it is still used in Asian cuisine to tenderize meats. Bicarb may react with acids in food, including Vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.
Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 °C. The mixture for cakes using this method can be allowed to stand before baking without any premature release of carbon dioxide.
Vinegar is 3% to 4% solution of acetic acid and water..
Acetic acid = HC2H3O2
Baking soda = Na HCO3
Vinegar and baking soda will produce bubbles of CO2. Dissolve 1 tsp of baking soda in 1 cup of water. Add drops of vinegar and you will see bubbles.
Add 1 tsp of flour and 1 tsp of baking soda to 1 cup of cold water, and stir until all lumps are gone. Place ¼ cup of vinegar in the bottom of a clear glass. Slowly, pour the vinegar on top of the flour-baking soda slurry.
Vinegar + Baking soda → Sodium acetate + Water + Carbon dioxide
HC2H3O2 + NaHCO3 → NaC2H3O2 + H2O + CO2
The CO2 gas will be produced as the flour-baking soda slurry mixes with the vinegar. If the slurry is thick enough, you will see lumps forming at the top surface. The lumps are CO2 bubbles trapped in the flour-baking soda slurry.
Have FUN
Baking soda = NaHCO3
Common name = Bicarbonate of Soda
See the web site below
http://en.wikipedia.org/wiki/Sodium_bica…
Cooking
Main article: Leavening agent
Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates (especially good)[citation needed] or cream of tartar.
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. However, it is still used in Asian cuisine to tenderize meats. Bicarb may react with acids in food, including Vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.
Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 °C. The mixture for cakes using this method can be allowed to stand before baking without any premature release of carbon dioxide.
Vinegar is 3% to 4% solution of acetic acid and water..
Acetic acid = HC2H3O2
Baking soda = Na HCO3
Vinegar and baking soda will produce bubbles of CO2. Dissolve 1 tsp of baking soda in 1 cup of water. Add drops of vinegar and you will see bubbles.
Add 1 tsp of flour and 1 tsp of baking soda to 1 cup of cold water, and stir until all lumps are gone. Place ¼ cup of vinegar in the bottom of a clear glass. Slowly, pour the vinegar on top of the flour-baking soda slurry.
Vinegar + Baking soda → Sodium acetate + Water + Carbon dioxide
HC2H3O2 + NaHCO3 → NaC2H3O2 + H2O + CO2
The CO2 gas will be produced as the flour-baking soda slurry mixes with the vinegar. If the slurry is thick enough, you will see lumps forming at the top surface. The lumps are CO2 bubbles trapped in the flour-baking soda slurry.
Have FUN
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It decomposes to produce CO2 which creates air holes in the food to make it lighter. Used in cakes like angel food cake I think.