5/15/2023 0 Comments Bicarbonate soda![]() ![]() Once the soda neutralizes the acid, the dough or batter quickly becomes alkaline and the release of gas is reduced. The gas evolves very fast at the beginning of baking when the pH level is still on the acidic side (pH of around 5 to 6). If an excessive amount of baking soda is used in a cake batter without the presence of sufficient acid, the normally white cake crumb will have a yellowish-brown colour and a strong undesirable smell of soda. Examples are:įor this reason, some of the mixes contain baking powder only while others contain a combination of baking powder and baking soda. Slightly acidic ingredients provide the mix with some of the necessary acids for the release of carbon dioxide gas. If it is moistened and heated in the presence of sufficient acid, it will release twice as much gas as if it is moistened and heated without the presence of an acid. When sodium bicarbonate (baking soda) is moistened and heated, it releases carbon dioxide gas.
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