Soda bread

Soda bread is a chemically leavened bread made in Ireland. Instead of yeast the bread is raised chemically using sodium bicarbonate. The traditional source of acid is buttermilk, which contains lactic acid. The use of cream of tartar is now more common. This prevents the bread becoming too alkaline. 

Soda bread can be made with a weaker flour than yeast raised bread and should be baked at a cooler temperature. The flour should not have too low a Hagberg Falling Number. 

Baking soda, or sodium hydrogen carbonate, makes this irish soda bread light and airy. Baking soda is also useful as an antacid, a cleaner, and a deodorizer. 

Drain off the buttermilk (you can reserve it for making soda bread, or to drink). 

Sodenbrot, n. carob bean, St.-John s-bread. sodieren, v.t. treat or wash with soda, soeben, adt. just, just now. aof., abbrev. (sofort) immediately (sofortig) immediate (sofern) so far as. sofem conj. so far as, inasmuch as. sofort, adv. immediately, at once, sofortig, a. immediate, instantaneous, sog, pret. (of saugen) sucked, sucked up. 

After earning a lackluster Ph.D. from the University of Berlin in 1891, Haber wrote a friend, The thesis is miserable. One and a half years of new substances prepared like a baker s bread rolls.. . . One learns to be modest. In preparation for entering his father s business, he studied chemical technology in an alcohol distillery in Hungary, a Solvay soda factory in Austria, and a salt mine in Poland. His obligatory year in the Prussian army left him with a smart, military manner and a love of rank and discipline. His attempts to become a reserve officer failed, however, for this was a prestigious honor reserved for Christians, and Haber was Jewish. 

Sodium hydrogen carbonate, NaHC03 (sodium bicarbonate), is commonly called bicarbonate of soda or baking soda. The rising action of baking soda in bread and doughs depends on the reaction of a weak acid, HA, with the hydrogen carbonate ions ... 

Other types of bread, called quick breads, do not use yeast. These breads instead rely on the reaction between baking soda and an acid to rise. If baking soda is mixed with an acid, it makes... 

Sodium hydrogencarbonate is the acid salt used as the raising agent in the baking of cakes and some bread, and is often called baking soda (Figure 8.17). 

Predict the reaction of acid phosphate, soda water, sour bread, basic lead acetate, sour wine, tart preserves, pickles. 

Sodium bicarbonate (NaHCOa) When sodium bicarbonate is dissolved in water, it produces a fizzing reaction. That reaction can be used in many household situations. For example, the fizzy gas can help bread batter rise. The rising of the batter is caused by bubbles released when sodium bicarbonate (baking soda) is added to milk in the batter. 

In an endothermic reaction, energy is absorbed by the chemicals that are reacting. If you have ever baked a cake or a loaf of bread, you have seen an example of such a reaction. Recipes for both products require either baking soda or baking powder. Both baking powder and baking soda contain a chemical that causes dough to rise when heated in an oven. 

Baking soda (sodium hydrogen carbonate, NaHCOa) is used in baking because it reacts with acids in foods to form carbonic acid (H2CO3), which in turn decomposes to water and carbon dioxide. In a batter the carbon dioxide appears as gas bubbles that cause the bread or cake to rise. 

This museum activity book enables students to explore what happens when batter and dough turn into cake and bread. It emphasizes the properties of baking powder, baking soda, and yeast. 

Besides bread and cake, in which yeast or baking soda is used to obtain gas cells, other baked products have gas inclusions without C02... 

Compared with other subjects, chemistry is commonly believed to be more difficult, at least at the introductory level. There is some justification for this perception for one thing, chemistry has a very specialized vocabulary. However, even if this is your first course in chemistry, you already have more familiarity with the subject than you may realize. In everyday conversations we hear words that have a chemical connection, although they may not be used in the scientifically correct sense. Examples are electronic, quantum leap, equilibrium, catalyst, chain reaction, and critical mass. Moreover, if you cook, then you are a practicing chemist From experience gained in the kitchen, you know that oil and water do not mix and that boiling water left on the stove will evaporate. You apply chemical and physical principles when you use baking soda to leaven bread, choose a pressure cooker to shorten the time it takes to prepare soup, add meat tenderizer to a pot roast, squeeze lemon juice over sliced... 

When baking soda (sodium bicarbonate or sodium hydrogen carbonate, NaHC03) is heated, it releases carbon dioxide gas, which is responsible for the rising of cookies, donuts, and bread, (a) Write a balanced equation for the decomposition of the compound (one of the products is Na2C03). (b) Calculate the mass of NaHC03 required to produce 20.5 g of CO2. 

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