What is the purpose of baking soda in baking?

Answer 1

Baking soda is referred to as sodium bicarbonate or sodium hydrogen carbonate and, as you may know, it looks like a fine, white powder. Baking powder is primarily used, in cooking, as a leavening agent. This means that when used for baking purposes, it reacts with the other ingredients in whatever you are making, to release carbon dioxide, which when working with dough, this helps to make the dough rise. Now for the most part, when you read recipes, you may find them asking for baking powder as opposed to baking soda. This is because baking powder is another leavening agent, just as baking soda, but it is also mixed with an acid. I hope this provides an answer you are looking for.

Answer 2

Baking soda is used in recipes that contain sour or acidic ingredients like sour cream or yogurt, or honey. The baking soda, which is bicarbonate of soda, neutralizes the acid. Some recipes call for both baking soda and baking powder. The baking powder provides leavening (makes the cake rise).

Answer 3

OK, um i think it make the baking good puff up, or am i getting confused with baking powder?

Answer 4

it makes the cake or bread fluffy and moist