Food: Baking Soda [edit]

Other Names:Bicarbonate Of Soda, Sodium Bicarbonate, 小苏打 (Chinese), صودا الخبز (Arabic), Bicarbonato de sódio (Portuguese), Le bica... All Translations
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  • Sour Cream Banana Crumble Muffins
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Edited by: Desiree Lowe

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{{chembox | Watchedfields = changed | verifiedrevid = 311801095 | Name = Sodium bicarbonate | ImageFile = SodiumBicarbonate.png | ImageFile1 = Sodium bicarbonate.jpg | IUPACName = Sodium hydrogen carbonate | OtherNames = Sodium bicarbonateBicarbonate of sodaBaking sodaSodium hydrogencarbonateNahcolite | Section1 = | Section2 = | Section7 = | Section8 = }} Sodium bicarbonate or sodium hydrogen carbonate is the chemical compound with the formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slight alkaline taste resembling that of washing soda (sodium carbonate). It is a component of the mineral natron and is found dissolved in many mineral springs. The natural mineral form is known as nahcolite. It is also produced artificially. Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, bicarbonate of soda. Colloquially, its name is shortened to ''sodium bicarb'', ''bicarb soda'', or simply ''bicarb''. The word ''saleratus'', from Latin ''sal æratus'' meaning "aerated salt", was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. The term has now fallen out of common usage.

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Substitutes: Baking Powder

[edit] About Baking Soda

A chemical leavening agent made from sodium bicarbonate. This product leavens food by releasing carbon dioxide gas when moisture and acid are present. Products leavened with baking soda must be baked at once, because heat is not necessary for this leavening action to take place, and so gases will escape and leavening power will be lost. Acids that react well with baking soda in mixtures include chocolate, buttermilk, honey and molasses.