Читать книгу Food Chemistry - Dennis D. Miller - Страница 30

Baking soda (also known as bicarbonate of soda) is pure sodium bicarbonate (NaHCO₃). It releases CO₂ on reaction with acids (Eq. 3). It is commonly used in batters for muffins, pancakes, and cookies, in combination with a baking powder (see below). The source of acid in these batters may be sour milk (lactic acid), cultured buttermilk (lactic acid), molasses (various organic acids including acetic, propionic, and aconitic), lemon juice (citric acid), etc.