When you see baking soda, a white powder known chemically as sodium bicarbonate that releases carbon dioxide when mixed with acid and heat. Also known as sodium bicarbonate, it’s one of the most common leavening agents used in Indian food manufacturing—from packaged biscuits to street-side samosas. It’s not fancy, but it’s essential. Unlike yeast, which takes hours to work, baking soda reacts fast. That’s why it’s perfect for mass production: dough rises in minutes, not days. Factories use it because it’s cheap, stable, and predictable. But in home kitchens, people often confuse it with baking powder—or add it when they shouldn’t.
Here’s the thing: baking powder, a mixture of baking soda and a dry acid like cream of tartar, designed to work without needing extra acid from ingredients isn’t the same. Roti doesn’t need it. Paneer doesn’t need it. But dosa batter? That’s where it gets tricky. Some home cooks add baking soda to speed up fermentation, but that’s a shortcut. Real dosa batter ferments naturally with urad dal and rice. Add baking soda, and you lose flavor. You get rise, but not taste. And in curries? Baking soda can tenderize meat, but too much leaves a soapy aftertaste. That’s why professional kitchens measure it in grams, not teaspoons.
It’s not just about baking. sodium bicarbonate, the chemical name for baking soda, used in food processing to adjust pH, neutralize acidity, and improve texture shows up in everything from canned vegetables to instant noodles. It helps preserve color, softens beans, and even reduces bitterness in some spices. But misuse can ruin texture. Too much in paneer? You get rubber. Too little in cookies? They stay flat. The best food manufacturers know exactly how much to use—and when to leave it out.
What you’ll find in the posts below isn’t theory. It’s real kitchen and factory experience. You’ll see how baking soda compares to other leavening agents, why some Indian recipes avoid it entirely, and how small manufacturers use it safely at scale. No fluff. Just what works—and what doesn’t.
Curious about adding baking soda to your roti dough? This article explains exactly how baking soda changes the texture, look, and taste of your rotis. You’ll find out when and how to use it, plus common mistakes and the science behind the results. Get ready for softer, fluffier rotis—or learn why you might want to avoid this shortcut. Dive in for real-life kitchen stories, surprising facts, and practical tips that’ll change your roti game.
Making perfect roti can be a bit of an art, and many home cooks wonder if adding baking soda to the dough is a secret ingredient or a culinary misstep. This article explores the role of baking soda in roti-making, examining its effects on texture and flavor. It offers practical advice for both beginners and seasoned cooks to experiment with their roti dough. Whether you're looking for softer rotis or exploring variations, understanding ingredients is key. Discover useful tips that can bring your roti game to the next level.