1. Helping leavening

When making cakes, biscuits, crisps, muffins, etc., the addition of baking soda neutralizes the acids produced by excessive fermentation, helping to create gas and make them ferment. Sodium bicarbonate decomposes during processing and has gas, which causes the dough to rise and form a dense, porous tissue, resulting in a puffy, soft, or crispy product. The baking soda also increases the pH value reducing gluten. It also makes the starch easier to bake or steam.

2. Helps to bulk

When we make cakes and cookies, we add some baking soda to help produce gas, which makes the cake fluffier and better tasting, and also makes the cookies more crispy and less likely to return to moisture, etc.

3. Neutralize the acidity

Sodium bicarbonate is an alkaline compound that is effective in cooking to reduce bitterness caused by acidic substances.

4. Help meat retain moisture

The isoelectric point of meat proteins is generally under weakly acidic conditions when the meat is at its least absorbent. If you add baking soda, you can make meat proteins with more charge to enhance the affinity between beef and water. Sodium bicarbonate makes the meat more succulent and tender when cooked.