| bake soda | 0.60 |
| leaven agent | 0.45 |
| affect moisture | 0.35 |
| get wet | 0.35 |
| be a combination of bak… | 0.31 |
| determine final texture… | 0.25 |
| affect the flavor | 0.25 |
| lighten the texture | 0.25 |
| release carbon dioxide | 0.25 |
| give more lift | 0.25 |
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| baking soda | 0.77 |
| sodium bicarbonate | 0.71 |
| acid | 0.61 |
| cornstarch | 0.58 |
| aluminum | 0.51 |
| cream of tartar | 0.44 |
| base | 0.35 |
| monocalcium phosphate | 0.35 |
| overall neutral effect | 0.25 |
| sodium aluminum sulfate | 0.20 |
| active | 0.66 |
| good | 0.56 |
| fresh | 0.53 |
| gluten-free | 0.50 |
| old | 0.47 |
| perishable | 0.32 |
| new | 0.32 |
| free | 0.20 |
| bad | 0.16 |
| common ingredient | 0.32 |
| used in baking | 0.68 |
| kept cool | 0.39 |
| used to leaven other mi… | 0.39 |
| used to leaven pancake | 0.37 |
| stirred into batter | 0.37 |
| activated | 0.35 |
| used to leaven muffin | 0.32 |
| used in cake | 0.29 |
| heated | 0.25 |
| used of yeast | 0.25 |
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