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Cupcakes baked with baking soda as a raising agent. Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate [9]), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO 3. It is a salt composed of a sodium cation (Na +) and a bicarbonate anion (HCO 3 −).
The most common salt of the bicarbonate ion is sodium bicarbonate, NaHCO 3, which is commonly known as baking soda. When heated or exposed to an acid such as acetic acid , sodium bicarbonate releases carbon dioxide. This is used as a leavening agent in baking. [11]
Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar. [49] Where a recipe already uses buttermilk or yogurt , baking soda can be used without cream of tartar (or with less).
To test baking soda, drop half a teaspoon into a small amount of vinegar. If it fizzes, it's still active. If you don't get any sort of reaction, it's time to toss that box and buy some new baking ...
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When baking soda and vinegar are combined, the bicarbonate ion of the baking soda reacts with acetic acid to form carbonic acid, which decomposes into carbon dioxide and water, completing the carbon cycle. Sodium acetate remains in solution with the water contained in the vinegar. [62]
Both baking soda and baking powder are leaveners, used in baking to help baked goods rise. Interestingly, baking powder contains baking soda, but not the other way around.
It is sometimes produced in a laboratory experiment by the reaction of acetic acid, commonly in the 5–18% solution known as vinegar, with sodium carbonate ("washing soda"), sodium bicarbonate ("baking soda"), or sodium hydroxide ("lye", or "caustic soda"). Any of these reactions produce sodium acetate and water.