What does baking soda do to bread dough?

What does baking soda do to bread dough?

Baking soda, also known as sodium bicarbonate, is often used as a leavening agent in baking, particularly in quick breads and biscuits. However, it is less commonly used in traditional yeast-raised bread dough, as its high alkalinity can negatively impact the texture and flavor of the bread. While baking soda causes dough to rise quickly due to its immediate carbon dioxide-producing reaction with acidic ingredients, such as buttermilk or vinegar, it can also result in a dense and heavy loaf, as the carbon dioxide is released too rapidly for the gluten structure to fully develop. In contrast, yeast takes longer to activate, allowing for a slower, more controlled rise that results in a light and airy final product. As a result, baking soda is typically reserved for recipes that require a quick and immediate rise, while yeast is the preferred leavening agent for traditional bread dough.