How does baking soda help to make cake and bread soft spongy?

Baking soda (sodium bicarbonate) is a common leavening agent used in baking. It is a white, crystalline powder that is soluble in water. When baking soda is mixed with an acid, it undergoes a chemical reaction that produces carbon dioxide gas. This gas bubbles up and causes the batter or dough to rise. The carbon dioxide gas also helps to create a light and spongy texture in baked goods.

In order for baking soda to work, it must be mixed with an acid. Some common acids used in baking include buttermilk, sour cream, yogurt, lemon juice, and vinegar. When baking soda is mixed with an acid, it undergoes a chemical reaction that produces carbon dioxide gas. This gas bubbles up and causes the batter or dough to rise. The carbon dioxide gas also helps to create a light and spongy texture in baked goods.

The amount of baking soda that is needed for a recipe will vary depending on the amount of acid that is present. Too much baking soda can make a baked good taste bitter, so it is important to follow the recipe carefully.

Baking soda is a versatile ingredient that can be used in a variety of baked goods. It is a good choice for making cakes, breads, muffins, and cookies. Baking soda can also be used to make homemade cleaning products, such as laundry detergent and oven cleaner.