Introduction In biscuit and cookie manufacturing, sodium bicarbonate is often described simply as a leavening agent. That description is correct—but incomplete. Because biscuits and cookies typically contain relatively low moisture compared with cakes or liquid batters, sodium bicarbonate can influence several characteristics at the same time: CO₂ generation; dough pH; browning; spread; surface appearance; flavor; texture; and processing consistency. This is why industrial biscuit manufacturers should not evaluate sodium bicarbonate only according to: “How much rise does it create?” In many biscuit formulations, its effect on pH and finished-product appearance can be just as important as its contribution to gas