Assertion: baking powder's soda | /r/HasProperty | alkaline
Facets:
value: in nature
type: LOCATION
value: on own
type: MANNER
value: on the ph scale
type: OTHER
value: strictly
type: MANNER
value: very
type: DEGREE
Source sentences:
text: Baking soda is a very alkaline, or basic, substance.
text: Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder.
text: Baking soda is an alkaline powder.
text: Baking soda is a base (NaHC03 for my science geeks out there), an alkaline compound called sodium bicarbonate.
text: Baking soda is an alkaline ingredient, and if you combine it with an acidic ingredient, it reacts to form carbon dioxide and raise your biscuits.
text: Baking soda is an alkali — a soluble salt that can help remove dirt and stains.
text: Baking soda is alkaline/BASE in nature.
text: Baking powder, being part baking soda (an alkaline substance) and part cream of tartar (an acidic substance), will undergo similar chemical reactions that produce carbon dioxide: once when it comes into contact with a liquid, and, if it's a double-acting baking powder, a second time when it is heated during the baking process.
text: Baking soda, an alkaline powder, is pure sodium bicarbonate; it requires the addition of an acid to create the desired reaction.
text: Baking soda is an alkaline-only powder that requires the addition of an acid ingredient (vinegar, lemon juice, buttermilk, etc.) to react.
text: Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is alkaline in nature on the ph scale.
text: When baking soda (which is alkaline) is blended with moisture and an acidic ingredient such as yogurt, buttermilk, sour cream, molasses, or brown sugar, carbon dioxide bubbles result.
text: Baking soda is alkaline, so it's activated by combining it with an acid like vinegar—or, more commonly in baking, buttermilk.
text: Baking soda, which is alkaline, is more common in recipes that have acidic ingredients that it can react to, such as yogurt, citrus juice, or buttermilk.
text: Because baking soda is alkaline,
text: Baking soda is alkaline and requires an acidic component to activate.
text: When combined it makes a lighter product with a less acidic taste since baking soda is alkaline.
text: Because baking soda is alkaline (meaning it raises pH levels), it also speeds along the Maillard reaction—the chemical process responsible for the complex flavors of cooked, browned foods.
text: Baking soda is alkaline; the acid used in baking powder avoids a metallic taste when the chemical change during baking creates sodium carbonate.[citation needed]
text: Baking soda is alkaline and reacts with acids.
text: Baking soda is pure sodium bicarbonate—an alkaline (aka basic) powder.
text: Baking soda (sodium bicarbonate) is an alkaline and reacts with acids, like vinegar and more specifically buttermilk, sour cream, lemon juice, and yogurt in baking.
text: Baking soda (sodium bicarbonate) is alkali and can make your recipe taste “off” unless it’s used in combination with acidic ingredients (buttermilk, applesauce, honey, brown sugar, molasses, vinegar).
text: Using natural cocoa powder (an acid) in a recipe, calls for baking soda (an alkali).
text: Using natural cocoa powder (an acid) in a recipe, calls for baking soda (an alkali).
text: Baking soda is an alkali.
text: Baking soda (sodium bicarbonate) is an alkali that, in the presence of moisture, reacts with an acid to release carbon dioxide gas.
text: In junior high science class, I learned that baking soda was an alkaline powder.
text: Baking soda, or sodium bicarbonate, is an alkaline powder.
text: Baking soda is an alkaline compound that, when combined with an acid, will produce carbon dioxide gas.
text: While baking soda is strictly an alkaline compound, baking powder is sodium bicarbonate already combined with an acid.
text: On its own, baking soda is an alkaline ingredient that needs the presence of an acid to activate a reaction.