Cus3 why is the addition co sada is undesirable from nutrition point of liew ?
Answers
Explanation:
Baking soda is an alkaline white powder that’s ubiquitous in modern kitchens. Its rise is largely credited to one big brand. In 1846, two brothers-in-law, Dr. Austin Church and John Dwight, teamed up to distribute baking soda. (1)
The product, which was made in Dwight’s kitchen, was called Arm & Hammer Church & Co’s bicarbonate of soda. By 1860, Arm & Hammer wanted to show the population just how versatile the ingredient was. They began to distribute mini-cookbooks, with recipes for bread, cakes, cookies, puddings, and more — some of which were family recipes. (Want to see the 34th edition? Check it out here.) Funnily enough, “Do not buy baking powder” was one featured section! (2)
By the 1920s, Arm & Hammer was advertised in women’s magazines in an effort to spread its popularity. (1) According to the company, it was in 1972 that people everywhere started stashing a box of baking soda in their refrigerator to keep things fresh.
When used in baking, baking soda acts as a chemical leavener, producing carbon dioxide in reaction to an acid (like vinegar), which produces bubbles that help the cake or cookie rise to tender, moist, and fluffy perfection. (3)