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Raising Agent, typically Baking Soda contains CO2 (Carbon DiOxide) in a powderform.

This powder when mixed into the dough will start to react with moisture and acidity in the mix and produce bubbles of CO2.

When heated up whilst baking, this gas expands and your product raises a little or a lot depending on little or much baking soda in the mix.

It hardly give any noticeable taste in finished product.

At most it might leave traces of some NaOH or Na2O.

The traces of residue after its function is finished is not poisionus in these quantities..

Regards.

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15y ago

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