Health Paradise Natural Baking Soda 500g

Tanpa Aluminium
Product of Belgium
Baking Soda (Sodium bicarbonate )is achemical compoundwith the formulaNaHCO3. It is asaltcomposed ofsodiumions andbicarbonateions. Sodium bicarbonate is a white solid that iscrystallinebut often appears as a fine powder. It has a slightly salty,alkalinetaste resembling that of washing soda (sodium carbonate). The natural mineral form isnahcolite. It is a component of the mineralnatronand is found dissolved in manymineral springs.
In cooking, sodium bicarbonate, referred to asbaking soda, is primarily used inbakingas aleavening 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, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction includephosphates,cream of tartar,lemon juice,yogurt,buttermilk,cocoaandvinegar. Baking soda may be used together withsourdough, which is acidic, making a lighter product with a less acid taste.
Heat can also by itself cause sodium bicarbonate to act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide. When used this way on its own, without the presence of an acidic component (whether in the batter or by the use of a baking powder containing acid), only half the available CO2is released. Additionally, in the absence of acid, thermal decomposition of sodium bicarbonate also producessodium carbonate, which is strongly alkaline and gives the baked product a bitter, "soapy" taste and a yellow color. To avoid an over-acidic taste from added acid, non-acid ingredients such as whole milk orDutch-processedcocoaare often added to baked foods