What does baking soda do for banana bread?
Hi, Barbara. Simply, the addition of baking soda to breads allows the bread to rise, (termed a leavening agent). The addition of this ingredient (sodium bi-carbonate), speeds up the rising of the flour dough by creating a gas called carbon dioxide. This gas causes bubbles and a subsequent expansion of the dough. It is an alkaline substance that reacts with acids in the bread which causes these leavening properties. Hope that helps, Nutrition specialist – Peter Bosani.
