Baking soda
Baking soda is sodium bicarbonate, a mildly alkaline compound used to leaven baked goods, neutralize acids, and clean surfaces.
Sodium bicarbonate: Sodium bicarbonate is the chemical compound NaHCO₃, a soluble salt that behaves as a weak base. Baking soda is the household and culinary name for this compound.
Chemical leavening: Chemical leavening is the production of gas within dough or batter through chemical reactions. Baking soda performs this role when a recipe supplies suitable acid or heat.
Bicarbonate: Bicarbonate is the hydrogen carbonate ion, HCO₃⁻, which can act as either an acid or a base. It is the ion present in sodium bicarbonate and drives its acid reactions.
Sodium carbonate: Sodium carbonate, Na₂CO₃, is a more strongly alkaline sodium salt used in glassmaking and cleaning. It is chemically related to bicarbonate but more alkaline and unsuitable as a direct food substitute.
Acid–base reaction: An acid–base reaction transfers protons or forms water and a salt through neutralization. Acids convert bicarbonate into carbon dioxide, helping dough rise.
Baking powder: Baking powder is a dry leavening mixture containing bicarbonate and one or more acid salts. Unlike baking soda, it contains its own acid component.
Sodium: Sodium is a soft, highly reactive chemical element with symbol Na and atomic number 11. Sodium ions pair with bicarbonate ions in the compound.
Potassium bicarbonate: Potassium bicarbonate is the compound KHCO₃, a bicarbonate salt used in food and fire extinguishers. It can replace sodium bicarbonate in some recipes while reducing added sodium.
Carbon dioxide: Carbon dioxide is a colorless gas composed of one carbon atom and two oxygen atoms. This gas forms bubbles that expand baked mixtures.
Cookie: A cookie is a small baked food, commonly made from sweetened dough or batter. Cookie recipes use bicarbonate to affect spread, texture, and browning.