What is the function of baking soda in baking?

The function of baking soda in baking is primarily as a leavening agent. When baking soda, which is sodium bicarbonate, is combined with an acid (such as vinegar, buttermilk, or lemon juice), it produces carbon dioxide gas. This gas forms bubbles in the batter or dough, causing it to expand and rise. This reaction is crucial for creating a light and airy texture in products like cakes, cookies, and breads.

While baking soda can also contribute to some browning due to the Maillard reaction when heated, its primary role is to help create the desired volume and texture in baked goods. Other options, such as enhancing sweetness or preserving freshness, do not accurately reflect the chemical role that baking soda plays in the baking process. Thus, understanding the importance of leavening agents like baking soda helps in achieving successful baking results.