• Question: when you are baking you use baking soda how does this work

    Asked by Thomas L to Ciara, Elaine, Golnaz, Gonzalo, Yannis, Yvonne on 8 Nov 2017.
    • Photo: Ciara O'Donovan

      Ciara O'Donovan answered on 8 Nov 2017:

      Baking soda reacts with an acid in the baking (such as buttermilk, vinegar or lemon juice) and starts producing carbon dioxide which expands the mixture. Baking powder can also be used for cooking and this reacts when it is made wet and so an acid is not needed in that case. When the bread or cake is cooked the mixture is expanded more and the structure of the cake is stabilized so you end up with a nice fluffy and light bake.

    • Photo: Ioannis Zabetakis

      Ioannis Zabetakis answered on 8 Nov 2017:

      it creates carbon dioxide (CO2) and hence this makes your cake go bulky!

      here is an interesting experiment

      http://pbskids.org/zoom/activities/sci/bakingsodabubbles.html

    • Photo: Gonzalo Delgado-Pando

      Gonzalo Delgado-Pando answered on 8 Nov 2017:

      Baking soda generates bubbles of carbon dioxide, a gas. This is why the dough gets those holes in it.
      You can also use yeast to bake. The yeast are tiny organisms that generates this gas by eating some of the sugars in the dough.

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