Sodium bicarbonate is widely used in baking as a leavening agent. It reacts with acidic components (such as vinegar or yogurt) to produce carbon dioxide gas, which causes dough to rise.
Features:
Sodium bicarbonate is generally regarded as safe for its intended uses, but excessive consumption or exposure should be avoided. When used in medicinal applications or for cleaning, it's essential to follow recommended guidelines and consult relevant safety information.
Applications:
Sodium bicarbonate is a popular leavening agent in baking. It reacts with acidic ingredients (such as vinegar or yogurt) to release carbon dioxide gas, which causes dough or batter to rise, resulting in light and fluffy baked goods.
