Sodium bicarbonate 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. 

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 ... 

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. 

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. 

Nicknames added to the confusion. For example, baking soda used to make breads rise is actually sodium bicarbonate, but most people don t call it that. Battery acid, the liquid that allows electricity to be mysteriously generated in cars, is really sulfuric acid. Flousehold laundry bleach is usually known as sodium hypochlorite by chemists. Or do you know anyone who says, Please pass the sodium chloride, at a meal ... 

This process is also used when baker s yeast produces fermentation in leavened bread - the gas produced makes the bread lighter . Baking soda is used to release CO2 in a dough or batter and cause it to rise. This employs a mixture of sodium bicarbonate and a weak acid like tartaric acid to produce the gas ... 

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