Baking Soda Essay

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According to Anne Marie Helmenstine, Ph.D., contributor at Chemistry, both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide which causes the baked goods to 'rise'. When added or removed to cookie recipes, baking soda or baking powder will cause cookies to either be flat and crispy or light and fluffy. This research project will attempt to show the effects of omitting baking soda when baking chocolate chip cookies. The independent variable for this science project is the omission of baking soda.i According to Gwen Bruno, contributor at Livestrong eHow Health, baking soda increases the spread of cookie dough in the oven, which may be good for certain types of cookies such as chocolate chip. The spreading occurs because baking soda increases the dough's pH level and weakens both the gluten and egg protein structure. Baking soda also contributes to cookies being more coarse and crispy. Because baking soda causes dough to brown quickly, you must watch the cookies carefully as they bake, to avoid burning. Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient, the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. Cookie recipes typically include baking

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