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Sodium bicarbonate is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, that helps dough rise. The acidic compounds that induce
this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient
acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates (especially good) or cream of
tartar. It can also be used for softening peas (a?? tsp. per pint of water and bring to boil for one hour)
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion as most people now prefer firmer vegetables which
contain more nutrients, and fibre. Bicarb destroys acids in food, including vitamin C.
Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The mixture for cakes using this method can
be allowed to stand before baking without any premature release of carbon dioxide.