Without knowing specifics, the answer is; it depends…..
Excess sodium bicarbonate will produce an alkaline burning sensation on the pallet. Extreme excess also creates an unusual browning effect on the internal crumb.
sometimes excess leavening acid is used in attempts to lower pH for a preservative effect. This creates processing difficulties as the product must be loaded in to the oven very quickly, or there will be either too much gassing power, or lost entirely. The excess acid generally produces a somewhat sour and bitter taste. It can also affect the sugars and reduce crust browning.
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