Hello Friends,
There is an issue raising about the health problems of using baking soda in bakery products and got a little bit disagreement among academics. I have searching for it but could not find profound and a lot of papers talking about. Could anyone provide us with information about health problems of using and eating bread made with baking soda.
Regards
Yaseen
I think a health problem could be the unfavorable byproducts which would be produced during the heating process at elevated temperature.
Dear Yaseen,
Please check the following article. I hope it helps you.
https://www.ijmrhs.com/medical-research/association-between-sodium-bicarbonate-consumption-and-human-health-a-systematic-review.pdf
Baking soda or sodium bicarbonate and/or baker's yeast is used to rise the dough in pastry products production. in many cases, a GRAS concentration is recommended during production. However, there is a rising number of complain about the négative health effect of many chemical food additives nowadays which probably may be due to long term consumption of such chemicals.
But then, peoples are caught in between avoiding chemicals, GMOs, Food insecurity and the new collapsollogy!
Thank you Evren Caglar Eroglu, the article is very clear and clearly disproves this unfounded allegation.
Btw, after baking there is not bica or baking soda lest, and no byproducts as the CO2 generated is what makes the cake rise.
I think this matter rises up with the amount of leavening agents used in production of bakery products. Usually, bicarbonates break in to water and carbon dioxide during heating. If sufficient time is given to break down all the bicarbonates added in to dough during heating or baking, no more bicarbonates will retain in the final product. In this case manufacturer should be careful to add sufficient amount of baking soda to the dough to get the desired texture of the final product while the all the baking soda added, should be broken down in to water and carbon dioxide during the time temperature combination he use to bake the product. Therefore, no more baking soda residues will retain in the product to generate health issues or any other problems related to sensory characteristics of the final product..
Many thanks dear friends for your nice comments.
The point I was trying to make is that some people allegedly report that baking soda increases the alkalinity of the dough and then nutralizes and/or disqualifies the acid stomach to digest food. Also they concern about the sodium part on the baking soda. But I was not sure if this effect can still continue after generating CO2 by baking soda?!
Many thanks again.
Yaseen
Hello Yaseen
I think one of the problems is the introduction of sodium into the final product related to cardiovascular problems and an unpleasent sensation because of interchange with calcium from the teeth. You can avoid this by using ammonium bicarbonate instead, but this procedure is only valid for crackers and hard cookies, otherwise ammonia might be trapped and make products taste awful.
On the oher hand, strong alkalinity in the dough might alter some free amino acids and produce unsafe dipeptides, especially lysinoalanine and lanthionine that lead to a reduction of protein digestibility and some toxic side effects. You can check about this information easily on the internet.
Finally, I don´t believe the effect of neutralizing stomach acidity to be so remarkable unless one eats tons of bakery products.
Best regards form Costa Rica.
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