Science, asked by tabrezmallick4909, 9 months ago

Why baking soda is used for faster cooking

Answers

Answered by omandlik12

Answer:

Because baking soda is alkaline (meaning it raises pH levels), it also speeds along the Maillard reaction—the chemical process responsible for the complex flavors of cooked, browned foods.

Answered by 123gtujkk

Answer:

because baking soda is alkaline

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