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Baking power or baking soda is primarily composed of sodium bicarbonate NaHCO3 with some acidic component such as phosphate or cream of tartar. It is often used in cooking but primarily in baking. It's benefit is that it reacts with other ingredients in baked goods to release carbon dioxide. This occurs as it chemically decomposes at high temperatures. Releasing carbon dioxide leads to the dough 'rising' and growing in general to produce the soft bouncy consistency we are used to. It is beneficial due to its ability to expand plain dough and the ease in obtaining it makes it even better for recipes for bread and many other pastries and sweets.

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14y ago
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Q: Benefits of using baking soda in bread?
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