The roles of baking soda and smelly powder are as follows:

1, baking soda (sodium bicarbonate)

In the role of the acid contained in the food and the role of baking soda can be decomposed into sodium ions, water and carbon dioxide gas, the latter can play a fluffy role in food. However, the reaction that releases the gas from baking soda requires the presence of acid and is completed in a very short period of time, the initiation of the reaction is difficult to control, and the dosage is too large to produce a bitter or astringent flavor. For these reasons, baking soda is seldom used alone as a fluffing agent, and is generally used as one of the components of a compound fluffing agent.

2, odor powder (ammonium bicarbonate)

In the need for rapid and large-scale production of gas when the general use of odor powder. Stink powder will decompose into water, ammonia and carbon dioxide gas when heated or under acidic conditions. Due to the rapid release, the ammonia gas is left little in the finished product and will not taste ammonia in the finished product. Because of its tendency to break down and give off ammonia gas (which gives it its name) and lose its usefulness, it is difficult to store and is generally used sparingly in the home. It is used when baking peach cobbler or certain cookies.

Characteristics of confectionery

Confectionery refers to rice, flour, beans and other major raw materials, with a variety of accessories, fillings and seasonings, processed into a certain shape, and then baked, baked, steamed, fried and other methods of cooked food products. Pastry contains people's daily life said "snacks" meaning, so it is with the catering industry in the noodle snacks some difference.

Pastry can be used as breakfast, but also as a refreshment, but also as a seat of the snacks. Pastry and catering industry in the pasta can be said to be the same different industries, it is a relatively independent food processing technology, especially suitable for mechanization and batch production.