Sodium bicarbonate chemical leavening

Chemical leavening takes place when carbon dioxide is produced chemically rather than biochemically. Typically, this involves treating sodium bicarbonate with an acid such as sodium acid... 

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. 

Sodium carbonate (Na CO ) is the eleventh most used industrial chemical in the United States. It is commonly used as a bleaching agent and is manufactured in a two-step process. First, ammonia is combined with carbon dioxide to form sodium chloride and water, which reacts to form sodium bicarbonate and ammonium chloride (NH + CO + NaCl + H O —> NaHCOj + NH Cl). Sodium bicarbonate, commonly known as baking soda, is used as a leavening agent in baking, as an antacid to relieve stomach acid, and as a component for fire extinguishers. The second step is known as the Solvay process, wherein the sodium bicarbonate is heated and converted into sodium carbonate (NaHCO A— Na CO + H O + CO ). 

It is unstable to heat, neutral or alkaline pH, and can be easily leached out of foods. Thiamin is destroyed by sulfur dioxide (often used as a food preservative), potassium bromate (oxidizing agent used in bread) and by sodium bicarbonate (in chemically leavened breads). 

Neutralization value An important characteristic of chemical leavening agents defined as the parts of sodium bicarbonate that neutralize 100 parts of the chan-ical-leavening agent under controlled baking conditions. For example, monocalcium phosphate has a neutralization value of 80, whereas dicalcium phosphate has a neutralization value of 33. The sodium aluminum salts (phosphate and sulfate) have values of 100. 

Sodium bicarbonate (NaHC03> A chemical-leavening agent, commonly known as baking soda, with a pH of approximately 8.5 in a 1% solution. It functions with food-grade phosphates and other acidic leavening agents to release carbon dioxide necessary for the production of leavened bakery products. 

Uses Aerating agent, acldulant for prep, of baking powders, self-raising flours, chemically leavened baked flour confections Features Used In conjunction with sodium bicarbonate... 

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