Sodium bicarbonate (baking soda, NaHCO3) is used in bakery products as a leavening agent. When heated, it decomposes according to the reaction: 2NaHCO3(s) → Na2CO3(s) + H2O(g) + CO2(g). The gaseous products, water vapour and especially carbon dioxide, are trapped within the dough, causing it to expand and become light and porous. Carbon dioxide is the primary gas responsible for the leavening action.
At nearly 70°C, sodium bicarbonate shows the property of gradually decomposing, which makes it usable in bakery products. The product of decomposition responsible for this use of sodium bicarbonate is
Asked in UPSC NDA 2 2020 · Topic: Acid, Base and Salt (Common Salts: Baking Soda, Washing Soda, Plaster of Paris and Gypsum)
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