Science of Bread: Bread Science 101 | Exploratorium Chinese Taro Root Buns From Chinese baozi to Armenian lavash, bread comes in thousands of forms. What do they have in common? On the most basic level, they all involve cooking a mixture of milled grains and water. Armenian lavash Imagine a continuum of breads, ranging from the thinnest flatbreads to the fluffiest brioche. Some are amazingly simple: Matzoh, for example, is nothing more than flour and water, baked until crisp. Raised breads, on the other hand, involve the complex interactions between flour and the leaveners that give them their porous, tender quality. Leaveners come in two main forms: baking powder or soda and yeast. Matzoh Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later). Baking powder and baking soda are used to leaven baked goods that have a delicate structure, ones that rise quickly as carbon dioxide is produced, such as quick breads like cornbread and biscuits. Saccharomyces cerevisiae, or baker's yeast.

Photos courtesy of Peter Hollenhorst and Catherine Fox. Yeast, on the other hand, is a live, single-celled fungus. There are about 160 species of yeast, and many of them live all around us. However, most people are familiar with yeast in its mass-produced form: the beige granules that come in little paper packets. This organism lies dormant until it comes into contact with warm water. Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread. For more on yeast, check out our fun yeast activity . But leavening agents would just be bubbling brews without something to contain them. Heres where flour comes in. There are lots of different types of flour used in bread, but the most commonly used in raised bread is wheat flour. This is because wheat flour contains two proteins, glutenin and gliadin, which, when combined with water, form gluten. As you knead the dough, the gluten becomes more and more stretchy.

This gum-like substance fills with thousands of gas bubbles as the yeast goes to work during rising. gluten animation To learn more about gluten, check out the gluten animation . Starch, a carbohydrate that makes up about 70% of flour by weight, also gets in on the act. When starch granules are attacked by enzymes present in flour, they release the sugars that yeast feeds on. Starch also reinforces gluten and absorbs water during baking, helping the gluten to contain the pockets of gas produced by the yeast. Sometimes, a baker will let the dough rise several times, allowing the gluten to develop more completely and the yeast to add more of its flavors. When the dough is finally cookedeither in an oven, over a fire, or in a steamer, depending on what kind of bread youre bakingthe yeast inside it continues feeding, and the pockets of gas in the dough continue to expand. As the temperature of the cooking dough rises, the yeast eventually dies, the gluten hardens, and the dough solidifies. Et voilà! Bread! For more about bread science, check out these links !

Bread soda | definition of Bread soda by Medical dictionary Bread soda | definition of Bread soda by Medical dictionary sodium [so´de-um] a chemical element, atomic number 11, atomic weight 22.990, symbol Na. (See Appendix 6.) Sodium is the major cation of the extracellular fluid, constituting 90 to 95 per cent of all cations in the blood plasma and interstitial fluid; it thus determines the osmolality of the extracellular fluid. The serum sodium concentration is normally about 140 mEq/L. If the sodium level and osmolality fall, osmoreceptors in the hypothalamus are stimulated and cause the release of antidiuretic hormone from the posterior lobe of the pituitary gland . This hormone increases the absorption of water in the collecting ducts of the kidneys so that water is conserved while sodium and other electrolytes are excreted in the urine. If the sodium level and osmolality rise, neurons in the thirst center of the hypothalamus are stimulated. The thirsty person then drinks enough water to restore the osmolality of the extracellular fluid to the normal level.

A decrease in the serum sodium concentration ( hyponatremia ) can occur in a variety of conditions. It is often associated with deficient fluid volume due to diarrhea or vomiting when water is replaced faster than sodium. It can also occur in syndrome of inappropriate antidiuretic hormone , in the late stages of congestive heart failure or cirrhosis of the liver, in acute or chronic renal failure , and in diuretic therapy. An increase in the serum sodium concentration ( hypernatremia ) occurs when insensible water loss is not replaced by drinking, as in a comatose patient with diabetes insipidus. sodium acetate a source of sodium ions for hemodialysis and peritoneal dialysis , as well as a systemic and urinary alkalizer. sodium ascorbate an antiscorbutic vitamin and nutritional supplement for parenteral administration. It is also used as an aid to deferoxamine therapy in the treatment of chronic iron toxicity. sodium benzoate an antifungal agent also used in a test of liver function. sodium bicarbonate NaHCO3, a white powder commonly found in households. It has a wide variety of uses in chemistry, in pharmaceuticals, and in consumer products.

It is sometimes taken in water as a remedy for acid indigestion but should not be used regularly since when taken in excess it tends to cause alkalosis. It can be mixed with water and applied as a paste for relief of pain in treatment of minor burns and insect bites and stings . A cupful in the bath water may help relieve itching caused by an allergic reaction. Called also baking soda and bicarbonate of soda . sodium biphosphate monobasic sodium phosphate . sodium carbonate a compound now used primarily as an alkalizing agent in pharmaceuticals; it has been used as a lotion or bath in the treatment of scaly skin, and as a detergent. sodium chloride common table salt , a necessary constituent of the body and therefore of the diet, involved in maintaining osmotic tension of blood and tissues; uses include replenishment of electrolytes in the body, irrigation of wounds and body cavities, enema, inhaled mucolytic, topical osmotic ophthalmic agent, and preparation of pharmaceuticals. Called also salt . sodium citrate a sodium salt of citric acid, used as an anticoagulant for blood or plasma that is to be fractionated or for blood that is to be stored.

It is also administered orally as a urinary alkalizer. dibasic sodium phosphate a salt of phosphoric acid ; used alone or in combination with other phosphate compounds, it is given intravenously as an electrolyte replenisher, orally or rectally as a laxative , and orally as a urinary acidifier and for prevention of kidney stones . sodium ferric gluconate a hematinic used especially in treatment of hemodialysis patients with iron deficiency anemia who are also receiving erythropoietin therapy. Administered by intravenous injection. sodium fluoride a dental caries preventative used in fluoridation of drinking water or applied topically to teeth. Topical preparations include gels (sodium fluoride and phosphoric acid gel, also called APF gel) and solutions (sodium fluoride and acidulated phosphate topical solution, also called APF solution). sodium glutamate monosodium glutamate . sodium hydroxide NaOH, a strongly alkaline and caustic compound; used as an alkalizing agent in pharmaceuticals.

sodium hypochlorite a compound having germicidal, deodorizing, and bleaching properties; used in solution to disinfect utensils, and in diluted form ( Dakin's solution ) as a local antibacterial. sodium iodide a compound used as a source of iodine . sodium lactate a compound used in solution to replenish body fluids and electrolytes. monobasic sodium phosphate 1. a monosodium salt of phosphoric acid ; used in buffer solutions, as a urinary acidifier, as a laxative , and as a source of phosphorus in hypophosphatemia, often in combination with potassium phosphate . 2. a monosodium salt of phosphoric acid ; used in buffer solutions. Used alone or in combination with other phosphate compounds, it is given intravenously as an electrolyte replenisher, orally or rectally as a laxative , and orally as a urinary acidifier and for prevention of kidney stones . sodium monofluorophosphate a dental caries preventative applied topically to the teeth. sodium nitrite an antidote for cyanide poisoning ; also used as a preservative in cured meats and other foods.

sodium nitroprusside an antihypertensive agent used in the treatment of acute congestive heart failure and of hypertensive crisis and to produce controlled hypotension during surgery; also used as a reagent. sodium phenylbutyrate an agent used as adjunctive treatment to control the hyperammonemia of pediatric urea cycle enzyme disorders. sodium phosphate any of various compounds of sodium and phosphoric acid; usually specifically dibasic sodium phosphate . sodium polystyrene sulfonate an ion-exchange resin used for removal of potassium ions in hyperkalemia , administered orally or rectally. sodium propionate a salt used as an antifungal preservative in foods and pharmaceuticals and as a topical antifungal agent. sodium salicylate see salicylate . sodium sulfate a cathartic and laxative . sodium thiosulfate a compound used intravenously as an antidote for cyanide poisoning , in foot baths for prophylaxis of ringworm , and as a topical antifungal agent for tinea versicolor . Also used in measuring the volume of extracellular body fluid and the renal glomerular filtration rate .

sodium bicarbonate Arm & Hammer Baking Soda, Bell/ans, Citrocarbonate, Naturalyte (CA) Pharmacologic class: Fluid and electrolyte agent Therapeutic class: Alkalinizer, antacid Restores body's buffering capacity; neutralizes excess acid Availability Injection: 4% (2.4 mEq/5 ml), 4.2% (5 mEq/10 ml), 5% (297.5 mEq/500 ml), 7.5% (8.92 mEq/10 ml and 44.6 mEq/50 ml), 8.4% (10 mEq/10 ml and 50 mEq/50 ml) Oral solution (Citrocarbonate): sodium 30.46 mEq/3.9 g and sodium citrate 1.82 g/3.9 g Tablets: 325 mg, 650 mg ⊘Indications and dosages ➣ Metabolic acidosis Adults and children: 2 to 5 mEq/kg by I.V. infusion over 4 to 8 hours.

However, dosage highly individualized based on patient's condition and blood pH and carbon dioxide content. ➣ Urinary alkalization Adults: Initially, 4 g P.O.; then 1 to 2 g P.O. q 4 hours Children: 1 to 10 mEq/kg/day P.O. in divided doses given q 4 to 6 hours ➣ Renal tubular acidosis Adults: For distal tubular acidosis, 0.5 to 2 mEq/kg P.O. daily in four to five equal doses. For proximal tubular acidosis, 4 to 10 mEq/kg P.O. daily in divided doses. ➣ Antacid Adults: 300 mg to 2 g P.O. up to q.i.d., given with a glass of water Contraindications • Vomiting resulting in chloride loss • Diuretic use resulting in hypochloremic alkalosis • Acute ingestion of mineral acids (with oral form) Precautions • renal insufficiency, heart failure, hypertension, peptic ulcer, cirrhosis, toxemia • pregnant patients. Administration • For I.V. use, infuse at prescribed rate using controlled infusion device.

☞ Don't give concurrently with calcium or catecholamines (such as norepinephrine, dobutamine, dopamine). If patient is receiving sodium bicarbonate with any of these drugs, flush I.V. line thoroughly after each dose to prevent contact between drugs. Adverse reactions CNS: headache, irritability, confusion, stimulation, tremors, twitching, hyperreflexia, weakness, seizures of alkalosis, tetany CV: irregular pulse, edema, cardiac arrest GI: gastric distention, belching, flatulence, acid reflux, paralytic ileus GU: renal calculi Metabolic: hypokalemia, fluid retention, hypernatremia, hyperosmolarity (with overdose), metabolic alkalosis Respiratory: slow and shallow respirations, cyanosis, apnea Other: weight gain, pain and inflammation at I.V.

site Interactions Drug-drug.Anorexiants, flecainide, mecamylamine, methenamine, quinidine, sympathomimetics: increased urinary alkalization, decreased renal clearance of these drugs Chlorpropamide, lithium, methotrexate, salicylates, tetracycline: increased renal clearance and decreased efficacy of these drugs Enteric-coated tablets: premature gastric release of these drugs Drug-diagnostic tests.Lactate, potassium, sodium: increased levels Drug-herbs.Oak bark: decreased sodium bicarbonate action Patient monitoring ☞ When giving I.V., closely monitor arterial blood gas results and electrolyte levels. ☞ Stay alert for signs and symptoms of metabolic alkalosis and electrolyte imbalances. • Monitor fluid intake and output. Assess for fluid overload. ☞ Avoid rapid infusion, which may cause tetany. • Watch for inflammation at I.V. site. Patient teaching • Tell patient using drug as antacid that too much sodium bicarbonate can cause systemic problems. Urge him to use only the amount approved by prescriber. • Advise patient not to take oral form with milk. Caution him to avoid the herb oak bark. • Tell patient sodium bicarbonate interferes with action of many common drugs.

Instruct him to notify all prescribers if he's taking oral sodium bicarbonate on a regular basis. • As appropriate, review all other significant and life-threatening adverse reactions and interactions, especially those related to the drugs, tests, and herbs mentioned above. so·di·um bi·car·bon·ate used as a gastric and systemic antacid, to alkalize urine, and for washes of body cavities. See baking soda. sodium bicarbonate a common salt (baking soda). Sodium is the most important cation in the extracellular fluid, and bicarbonate is the most import buffer in the body. Also called sodium acid carbonate . indications It is prescribed in the treatment of metabolic acidosis, gastric hyperacidity, and hyperkalemia to alkalinize the urine as part of the treatment for certain poisonings. contraindications Alkalosis, hypernatremia, hypocalcemia, severe pulmonary edema, and abdominal pain of unknown cause prohibit its use. It should be administered in cardiac arrest only when there is documented metabolic acidosis of hyperkalemia.

adverse effects Among the more serious adverse effects are tetany, gastric distension, acid rebound, bicarbonate-induced alkalosis, hypernatremia, hypocalcemia, and hypokalemia. so·di·um bi·car·bon·ate (sōdē-ŭm bī-kahrbŏ-nāt) Used as a gastric and systemic antacid, to alkalize urine, and for washes of body cavities. sodium bicarbonate Baking soda. An antacid drug used to relieve indigestion, heartburn and the pain of peptic ulcer. Sodium bicarbonate is not a preferred antacid as it leads to the production of carbon dioxide and ‘rebound’ acid production. so·di·um bi·car·bon·ate (sōdē-ŭm bī-kahrbŏ-nāt) Agent used as a gastric and systemic antacid, to alkalize urine, and for washes of body cavities. Synonym(s): baking soda . sodium a chemical element, atomic number 11, atomic weight 22.990, symbol Na. See Table 6.

Sodium is the major cation of the extracellular fluid (ECF), constituting 90 to 95% of all cations in the blood plasma and interstitial fluid; it thus determines the osmolality of the ECF. sodium acetate a systemic and urinary alkalizer. sodium acetylsalicylate aspirin. sodium acid phosphate, sodium biphosphate used as a dietary supplement of phosphorus for ruminants when only phosphorus is required and in small animals as a urinary acidifier. sodium aminoarsonate used as a feed additive to chickens and may cause arsenic poisoning if the dose rate is exceeded. sodium antimony gluconate, sodium stibogluconate a pentavalent antimonial used in the treatment of leishmaniasis. sodium arsanilate used as a feed additive in the treatment of swine dysentery and in poultry and causes arsenic poisoning when dose rates are excessive. sodium arsenite used as a topical acaricide. See inorganic arsenic poisoning. sodium arsenate like the arsenite, a toxic compound used as an acaricide. Less toxic and less effective than the arsenite.

See also inorganic arsenic poisoning. sodium ascorbate a form of ascorbic acid; vitamin C. sodium azide used in weed control and the prevention of rot in fruit; used in serum samples to prevent bacterial overgrowth. sodium bentonite see bentonite . sodium benzoate used topically as an antifungal agent in companion animals, with caffeine as a CNS stimulant and as a diagnostic aid in a liver function test. sodium bicarbonate a white powder found in most households in the form of baking soda; called also bicarbonate of soda. Used as a gastric antacid and as a systemic and urinary alkalinizer. See also milk shake . Used locally to remove mucus and to remove exudates and scabs. sodium cacodylate an organic compound yielding trivalent inorganic arsenic on metabolism in the body, similar in effects and toxicity to arsenic trioxide. Formerly used as a systemic treatment for chronic skin disease and capable of causing arsenic poisoning if used to excess. sodium-calcium channels see channel .

sodium carbonate Na2CO3⋅H2O, used as an alkalizing agent in pharmaceuticals, and has been used as a lotion or bath in the treatment of scaly skin, and as a detergent in companion animals. sodium channels see channel . sodium chlorate an oldfashioned herbicide which is quite palatable to farm animals and toxic in moderate amounts. Large doses cause abdominal pain, staggering and purging. Lower doses cause methemoglobinemia and dyspnea. sodium chloride salt; a necessary constituent of the body and therefore of the diet; sometimes used parenterally in solution to replenish electrolytes in the body. sodium chloride nutritional deficiency not a common occurrence but is seen in grazing animals on sodium deficient pastures, where heavy potash fertilizer has been applied in animals that are milking heavily, growing rapidly or losing a lot of sweat. Signs include pica, e.g. drinking urine, polydipsia, polyuria and decrease in appetite, milk yield, body weight, and urinary sodium and chloride. sodium chloride poisoning (salt poisoning) can occur via the diet due to accidental inclusion of too much salt; is usually too unpalatable.

Most common is drinking of natural saline water from bore or deep well. Causes gastroenteritis, diarrhea and dehydration most noticeable in lactating animals. Animals are restless and play with water, looking for fresh water. Water contains also magnesium, sulfate and carbonate ions. If water intake restricted and salt intake normal a relative poisoning occurs. If combined with water deprivation causes polioencephalomalacia when the water intake returns to normal. In pigs the brain lesion is similar but because of the extensive infiltrations of eosinophils, characteristic of pigs, it is called eosinophilic meningoencephalitis. sodium chloroacetate a herbicide with very low toxicity potential. sodium citrate an alkalinizing agent; used also as an in vitro anticoagulant in blood stored for transfusion or diagnostic use. sodium cyanide a highly toxic industrial chemical and unlikely to enter the animal food chain unless as a result of a spill of reagents or industrial waste. sodium diethyldithiocarbamate a chelating agent used in the treatment for thallium poisoning; also used as an immunomodulator in the treatment of human immunodeficiency virus infection in humans.

sodium fluoride a white, odorless powder used at one time for the treatment of ascariasis in pigs. Has no use in veterinary medicine comparable to its use as a prophylactic against dental caries in humans. See also fluorosis . sodium fluoroacetamide 1081; causes poisoning similar to sodium fluoroacetate (below). sodium fluoroacetate occurs naturally in some plants and used in agriculture as a rodenticide known as 1080. The latter is a restricted substance and is only sold on license. Two forms of poisoning occur: (1) myocardial failure resulting in sudden death in herbivora; signs are dyspnea, cardiac irregularity; (2) excitement and convulsions in pigs and dogs. Both poisonings are highly fatal. Plants containing fluoroacetate are Gastrolobium spp., Acacia georgina (gidgee), Dichapetalum spp., Palicourea spp. sodium fluorosilicate is used as an insecticide in bait form for crickets and grasshoppers and as an insecticide dust for poultry. It is as toxic as sodium fluoride.

sodium glutamate the monosodium salt of l -glutamic acid; used in treatment of encephalopathies associated with liver diseases. Also used to enhance the flavor of foods. sodium homeostasis maintenance of the body's sodium status at an appropriate level; effected principally by aldosterone increasing tubular resorption of sodium from the glomerular filtrate. sodium hyaluronate used in the treatment of degenerative joint disease in horses. See also hyaluronic acid . sodium hydroxide an all-purpose caustic. Its biggest use in veterinary science is to clean down fat-laden surfaces in abattoirs prior to disinfection. sodium hypochlorite a compound having germicidal, deodorizing and bleaching properties; used in solution to disinfect utensils, and in diluted form (Dakin's solution) as a local antibacterial and to irrigate wounds. A common disinfectant for a wide variety of uses in veterinary medicine, including application to cow's teats in mastitis control programs. Called also bleach. sodium iodide a compound used as a source of iodine and as an expectorant.

At times used parenterally in the treatment of extensive ringworm, actinobacillosis and actinomycosis. Overuse causes iodism . sodium lactate a compound used in solution to replenish body fluids and electrolytes. sodium lauryl sulfate an anionic surface-active agent used in shampoos as a detergent and wetting agent to increase skin penetration of active ingredients. sodium metabisulfite used as an antioxidant and as an aid in the making of ensilage. Also used as a preservative on meat, as a source of sulfur dioxide. sodium methanearsonate a herbicide—monosodium acid methanearsonate—causes arsenic poisoning. sodium molybdate used in salt mixture and as pasture topdressing as a prophylaxis against chronic copper poisoning in ruminants. sodium monofluoroacetate see sodium fluoroacetate (above). sodium nitrate used in food preservation especially meat pickling and as a fertilizer. Can cause nitrate-nitrite poisoning or nitrite poisoning in ruminants. sodium nitrite a vasodilator; used in the treatment of cyanide poisoning.

Can cause methemoglobinemia and death from anoxia. sodium oleate used by local injection in horses to cause inflammation and aid healing of chronic injuries such as splints and bucked shins. sodium oxalate see soluble oxalate poisoning. sodium pentachlorophenate used as a fungicide in wood preservatives. Acute poisoning after heavy dosing causes dyspnea and death due to respiratory failure. sodium perborate an oxidizing agent; used as a topical antiseptic and mouthwash. sodium phosphate used in the dietary management of heart disease and hypertension in dogs and cats. sodium salicylate an analgesic, antipyretic compound. See salicylate . sodium selenite used as treatment for severe nutritional deficiency of selenium. Overdose will cause poisoning by selenium . sodium sulfanilate rate of excretion is used as a sensitive test of urinary function. See also sulfanilate . sodium sulfate an osmotic cathartic; also used as a diuretic and sometimes applied topically in solution to relieve edema and pain of infected wounds. Called also Glauber's salts. sodium sulfite test 1.

precipitates protein out of solution; a dramatic test for protein in urine. 2. a turbidity test on serum for proximate estimation of gamma globulin content and immunological status of newborn calf. sodium tetraborate called also borax; used as a weak disinfectant. sodium thiosulfate a compound used in the treatment of cyanide poisoning, and used in measuring the volume of extracellular body fluid and the renal glomerular filtration rate. sodium trichloroacetate Irish Soda Bread: Take It Or Leaven It | Science 2.0 Irish Soda Bread: Take It Or Leaven It Kimberly Crandell I have a curious mind and like to find out how and why things work. Unlike my husband and my two boys, I don’t necessarily take things apart to uncover how they operate (what is it with the Y chromosome and the inherent need to do this?) – instead, I’m more of a look-it-up-and-research-it type of girl. Thank goodness for Google. At the same time, there are some of life’s mysteries that I am happy to accept. I don’t really understand how volume control works.

I mean, I know it has something to do with sound waves and amplitude – but all I really know is when I turn the knob up, I can suddenly hear my movie again over the ruckus of the kids. Mystery of how to hear the ending of “Stardust” while the boys play destruction derby in the other room – solved. ** Until this morning, I was also happy to add baking powder and yeast to recipes simply because they called for it, and not wonder about how these leavening agents help to make all of my baked goods light and fluffy. But in my search for a good recipe for Irish Soda Bread (in celebration of the upcoming St. Patrick’s Day), I suddenly became curious about the history of the bread, and the importance of the two main ingredients I found in every single recipe I uncovered: baking soda and buttermilk. Historically, traditional Irish Soda Bread contains only four ingredients: flour, salt, buttermilk and soda. Soda is the key ingredient that led to the birth of this particular type of bread (hence the name) because until its introduction in the 1840’s, it was difficult to create a loaf bread that would “rise” with the wheat found in Ireland.

The climate of Ireland hinders the growth of “hard” wheat, the type that creates flour that rises easily with the assistance of yeast. Hard wheat flour has a high protein content that has strong gluten-forming properties. Gluten is important, because as you knead traditional yeast dough, the gluten becomes more and more stretchy and its gum-like consistency fills with thousands of gas bubbles as the dough begins to rise. How does the yeast make the dough rise? The yeast is actually a live single-celled organism, a variety of fungi called Saccharomyces cerivisiae. Like many fungi types, yeasts for bread dough respond to warm water which brings the little cells to life. Then when exposed to sugars in bread and in flour, it begins to eat, digesting portions of these sugars. As Saccharomyces cerivisiae is feasting, it begins to release gas bubbles of carbon dioxide, and small amounts of ethanol alcohol. These bubbles, trapped in the bread dough, cause the rising action we are familiar with. Below is a quick video that allows you to witness 12 hours of bread rising in only 26 seconds: This eating process goes on for a short period of time only.

Eventually the yeast will die after a few hours, especially if the dough is allowed to grow cold or exposed to too much air. But the process will continue for a short time even after the bread is placed in the oven. The heat from the oven makes the remaining yeast cells go into overdrive, madly munching away at the sugars and expelling carbon dioxide prior to expiring from the oven heat. This is why bread continues to rise during its early cooking stages, and then may deflate slightly as cooking continues. So why doesn’t this approach work with the wheat grown in Ireland? The Green Isle is not exactly known for its arid climate and plentiful sunshine. So the only kind of wheat that will grow there is classified as “soft” wheat – a term that refers to the relative hardness of the wheat kernels. In the damp green fields of Ireland, only soft wheat can be produced – wheat that has a high starch content, but is low in protein and therefore low in gluten strength.

Without a high gluten content, bread from made from this “soft flour” cannot achieve the loftiness, airiness, and structure of a yeast bread made with “hard flour.” However, with the introduction of bicarbonate of soda in the 1840’s, there was suddenly another option that could replace yeast as the leavening agent in bread. Bicarbonate of soda, or “baking soda,” worked quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough. Specifically in the case of Irish Soda Bread, it is the added buttermilk that behaves as the acidic compound that reacts with the baking soda, which produces the carbon dioxide bubbles, and causes the bread to rise. In the journal Chemistry and Chemical Analysis by the Ireland Commissioners of National Education published in 1861 in Dublin, the following appeared on page 319: “Although it is very desirable that bread should be light, it is not always possible to obtain yeast: - hence, what is called "soda bread" has been of late, very much used. Its lightness is due to carbonic acid, disengaged from bicarbonate of soda.

The latter is mixed with the flour, and is decomposed by an acid -- sometimes, by that contained in sour milk, but more conveniently by dilute hydrochloric acid. This kind of bread, has not the advantage of its constituents being even slightly broken up, by incipient fermentation; nevertheless, it is said to have properties, which render it at least as wholesome as that which is made with yeast.” The popularity of soda bread spread quickly. Bicarbonate of soda was relati vely inexpensive - and most people had cows, and therefore buttermilk; and were growing wheat, so had access to flour. And suddenly even people that didn’t have an oven (and most didn’t at that time) could make soda bread. They cooked the bread in what is called a bastible – a big cast-iron pot with a lid on it that was put right into the coals of a fire. Again, traditional Irish Soda Bread contains only the most minimum of ingredients: flour, salt, buttermilk and baking soda. However, what many people create this time of year and snack on is more of a cake, because it includes sugar and often times some type of dried fruit like raisins or currants.

From the website of the “ Society for the Preservation of Irish Soda Bread ” (yes, there is such a thing!) ~ “This was a daily bread that didn't keep long and had to be baked every few days. It was not a festive "cake" and did not contain whisky, candied fruit, caraway seeds, raisins (add raisins and it becomes "spotted dog" not to be confused with the pudding made with suet of the same name), or any other ingredient. There are recipes for those types of cakes but they are not the traditional soda bread eaten by the Irish daily since the mid 19th century.” So tomorrow, while sipping on your green beer (also not an actual tradition from Ireland, as I understand it), eating your corned beef and cabbage, and enjoying a thick slice of Irish Soda Bread; be aware that if it contains sugar, fruit, seeds, whiskey, or anything tasty for that matter – it’s probably not the traditional fare. But in case you are a compare-and-contrast type of person, I’ve provided recipes for both types - including the recipe that I threw in the oven myself this morning which is definitely not traditional, but very tasty.

Traditional White Irish Soda Bread Courtesy of the Society for the Preservation of Irish Soda Bread 4 cups all-purpose flour Everything You Need To Know On Baking Powder and Baking soda | Bakers' Corner Both are powder form, both have the word “baking” in the name, and both are white in colour – it’s easy to see why some of us still get confused as to the differences between baking powder and baking soda. We explain the differences between each product, and how to use them in your baking. Baking soda = bicarbonate of soda = sodium bicarbonate Baking soda is just another name for bicarbonate of soda, which can also be called sodium bicarbonate. It’s a kind of chemical compound which comes in a white crystalline form. Baking powder = cream of tartar + baking soda Baking powder contains baking soda, along with cream of tartar, an acidic compound, and sometimes some kind of starch as well (usually corn starch). When combined with liquids and wet ingredients such as in a cake batter for example, the baking powder reacts and forms carbon dioxide bubbles, which is what causes your cakes and muffins to rise.

If a recipe uses self-raising flour , however, generally you won’t need to add in any baking powder, as the self-raising flour has the baking soda and cream of tartar already mixed into it. Have you ever accidentally confused baking powder and baking soda? What where the results? Tags: Baking Powder | Baking Soda | Flour | Nestlé Leave a comment Chemical formula for baking soda Baking soda The proper chemical name for sodium bicarbonate or baking soda is sodium hydrogen carbonate. Sodium bicarbonate is a white powder which is commonly used as an antacid and in cooking as a leavening agent as it reacts with acidic ingredients such as buttermilk and yogurt. It is also used for cleaning and as a deodorizer. It is a very weak base and may be used as an ingredient in toothpaste. Bicarb of soda can also neutralize both acids and bases due to its amphoteric nature and is often used to mop up small chemical spills involving acidic or basic substances. How Baking Powder Works (Cooking Chemistry) How Baking Powder Works How Baking Powder Works Chemistry of Baking Powder Baking powder contains a base and a dry acid.

When a liquid is added to the recipe, the baking soda produces bubbles that cause the food to rise. skhoward / Getty Images By Anne Marie Helmenstine, Ph.D. Updated June 25, 2016. Baking powder is used in baking to make cake batter and bread dough rise. The big advantage of baking powder over yeast is that it works instantly. Here's how the chemical reaction in baking powder works. How Baking Powder Works Baking powder contains baking soda (sodium bicarbonate) and a dry acid (cream of tartar or sodium aluminum sulfate). When liquid is added to a baking recipe, these two ingredients react to form bubbles of carbon dioxide gas.

The reaction that occurs between sodium bicarbonate (NaHCO3) and cream of tartar (KHC4H4O6) is: NaHCO3 + KHC4H4O6 → KNaC4H4O6 + H2O + CO2 Sodium bicarbonate and sodium aluminum sulfate (NaAl(SO4)2) react in a similar manner: 3 NaHCO3 + NaAl(SO4)2 → Al(OH)3 + 2 Na2SO4 + 3 CO2 Using Baking Powder Correctly The chemical reaction that produces the carbon dioxide bubbles occurs immediately upon adding water, milk, eggs or another water-based liquid ingredient. Because of this, it's important to cook the recipe right away, before the bubbles disappear. continue reading below our video Test Your General Science Knowledge Also, it's important to avoid over-mixing the recipe so that you don't stir the bubbles out of the mixture. Single-Acting and Double-Acting Baking Powder You can buy single-acting or double-acting baking powder. Single-acting baking powder makes carbon dioxide as soon as the recipe is mixed. Double-acting powder produces additional bubbles as the recipe is heated in the oven.

Double-acting powder usually contains calcium acid phosphate, which releases a small amount of carbon dioxide when mixed with water and baking soda, but much more carbon dioxide when the recipe is heated. You use the same amount of single-acting and double-acting baking powder in a recipe. The only difference is when the bubbles are produced. Double-acting powder is more common and is useful for recipes that might not get cooked right away, such as cookie dough. The difference between baking soda and baking powder The difference between baking soda and baking powder May 22, 2014 by Matt Shipman, North Carolina State University This is what happens when baking soda and acid (in this case vinegar) interact. Credit: Kate Ter Haar, via Wikimedia Commons. What's the difference between baking soda and baking powder? Short answer: acid. But it can make a big difference for baked goods, so let's explain. Baking soda has only one ingredient: sodium bicarbonate . Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar.

This reaction produces carbon dioxide (CO2) in the form of bubbles, like a liquid foam (think of the grade school experiments involving fake volcanoes, vinegar and baking soda ). When making baked goods, the process is called "chemical leavening," because the trapped CO2 gas makes the dough or batter rise. But when baking soda comes into contact with an acid, it pretty much reacts immediately. And that's a problem. For many baking recipes, you want an extended reaction, so that the rising doesn't take place all at once. Baking powder addresses this problem because it is "double acting" – it has different ingredients that create CO2 gas at different stages of the baking process. All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids. One of these acids is called monocalcium phosphate. Monocalcium phosphate doesn't react with the sodium bicarbonate while it's dry. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.

But to extend the chemical leavening process, baking powder also contains a second acid, either sodium acid pyrophosphate or sodium aluminum sulfate. Neither of these acids react with sodium bicarbonate until they are both: A) wet (i.e., stirred into the batter) and B) hot. In other words, sodium acid pyrophosphate and sodium aluminum sulfate won't start reacting with the sodium bicarbonate until after you've put the dough or batter in the oven. This means that the batter rises for a longer period of time, making lots of bubbles (and a fluffier cake, muffin, or whatever). At some point during the baking process, the liquid foam of rising batter becomes a solid foam, because the batter "sets." This is one reason eggs are so common in baking recipes. The proteins in eggs become irreversibly denatured when exposed to heat (i.e., the proteins unfold and cannot refold into their original shape). These altered egg proteins essentially give the liquid foam a solid structure, allowing it to hold its shape.

By comparison, in recipes that use yeast as a leavening agent, the gluten proteins in flour serve a role similar to that of egg proteins in most chemically-leavened baked goods in the sense that they help to trap air bubbles until the dough sets. (That's why bread flour has more protein than cake flour.) New study shows that cocoa flavanols can be preserved during cooking and baking August 13, 2009 In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate ... Baking soda: For cooking, cleaning, and kidney health? July 16, 2009 A daily dose of sodium bicarbonate -- baking soda, already used for baking, cleaning, acid indigestion, sunburn, and more -- slows the decline of kidney function in some patients with advanced chronic kidney disease (CKD), ... Baking powder for environmentally friendly hydrogen storage June 14, 2011 (PhysOrg.com) -- Hydrogen is under consideration as a promising energy carrier for a future sustainable energy economy.

However, practicable solutions for the easy and safe storage of hydrogen are still being sought. Despite ... Fine bubble structure of bread dough visualized for the first time using CLS synchrotron April 19, 2013 Baking the perfect loaf of bread is both a science and an art, so researchers are using Canada's only synchrotron to look at the way bubbles form in bread dough to understand what makes the perfect loaf and how gluten-free ... Baking blueberries changes their polyphenol content—and possibly their health benefits October 30, 2013 Blueberries are called a "superfood" for their high polyphenol content, but when served as warm, gooey pie filling or when lending bursts of sweet flavor to a muffin, their "super" health benefits change. Scientists studied ... Bicarbonate adds fizz to players' tennis performance October 26, 2010 Dietary supplementation with sodium bicarbonate (baking soda) on the morning of a tennis match allows athletes to maintain their edge. A randomized, controlled trial reported in BioMed Central's open access Journal of the ...

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Question: Which chemical compound is sometimes called baking soda or bread soda?
Answer: SODIUM BICARBONATE