Sodium bicarbonate also known as bicarbonate of soda is the oldest leavening agent used in baked goods. Sodium bicarbonate is a white, odorless, crystalline solid or powder that is stable in dry air, but that slowly decomposes in moist air to form sodium carbonate. It requires heat and/or an acid to generate leavening gases, which results in the rise of the product. With its properties as a raising agent, sodium bicarbonate can be used in bakery and pastry applications to cook cakes, crackers, waffles, and more. It is also used in drinks for its carbonating and/or foaming properties. Sodium bicarbonate can be added to noodle dough as a leavening agent can result in noodles with a lighter, fluffier texture. Bicarbonates also function to control the pH of the system which impacts the flavor and color of the product. It creates a finer crumb, provide a distinctive salty flavor and may have effect on gluten strength

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