Bread in Europe They are very light, contain preservatives (e.g. ethyl alcohol) and have a very long shelf life (often more than a month). In Ireland it is traditionally held that the end of a loaf of bread (the "heel" of the loaf) is the best part of the loaf. Other stories and myths surround this piece of the bread in Irish mythology. Irish soda bread, developed to make the most of the soft wheat grown in Ireland, is unusual for a European bread in that it is a quick bread, using the reaction of buttermilk and baking soda rather than yeast to
Potassium bicarbonate bicarbonate occurs between : It is manufactured by reversing the above: reaction of potassium carbonate with carbon dioxide and water: This compound is a source of carbon dioxide for leavening in baking, extinguishing fire in dry chemical fire extinguishers, acting as a reagent, and a strong buffering agent in medications. It is used as an additive in winemaking and as a base in foods and to regulate pH. Potassium bicarbonate is often found added to club soda to improve taste, to soften the effect of effervescence. Potassium bicarbonate is used as a fire suppression agent ("BC dry chemical") in some