Baking soda is added to dough while making bread or cakes because:

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Science · Chemistry

Verified Solution4 OptionsUpdated: October 2026👁️1 View

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It releases carbon dioxide gas, which causes the dough to rise and become fluffy.

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Answer 1

It makes the dough taste sweet and savory.

Answer 2

It reduces the amount of water required to knead the dough.

Answer 3

It releases carbon dioxide gas, which causes the dough to rise and become fluffy.

Answer 4

It acts as a natural preservative preventing fungal growth for months.

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