Baking soda is a commonly used substance in the kitchen. It is a chemical compound, which is also known as sodium bicarbonate. As we know, when food products are subjected to various processes, such as heating, they may undergo chemical changes. When baking soda is heated, it releases carbon dioxide gas. This principle is mainly used in the baking industry. Baking soda is added to the dough. As it gets heated, it decomposes to form bubbles of carbon dioxide gas, which try to escape upwards, making the dough fluffy and spongy. 2 NaHCO3(s) → Na2CO3(s) + CO2(g) + H2O(g)