In the production of fried dough sticks, chemical loosening means adding a proper amount of chemical loosening agent.

Warm or react with other combinations to produce a large amount of gas, thus achieving the expansion and looseness of snacks.

There are many kinds of chemical loosening agents, which are briefly described as follows:

(1) Edible powder.

That is, baking soda, whose molecular formula is NaHCO3, is a basic salt. Because its formula contains carbon.

Acid radicals, such as organic acids, inorganic acids or acid salts, will react after neutralization to produce carbon dioxide, which is the main driving force for the expansion and looseness of snack products. For example, when making peach cakes, the powder is decomposed by heat to produce carbon dioxide, which is heavier than air, so the gas expands horizontally on both sides. Make the peach crisp pour down and increase the volume. Another example is fried dough sticks, which use the reaction of edible powder and alum to produce a large amount of carbon dioxide gas to expand the volume. However, the edible powder should not be added excessively, because it is an acidic salt, which will increase the alkalinity and PH value, turn yellow inside and outside the product, destroy the tissue and have a bad shape. Therefore, it should be added appropriately when using it.

(2) Ammonia-based loosing agent.

That is, some compounds containing ammonium ions (NH4), in which ammonium bicarbonate (bromine powder) is used.

And bicarbonate, which have fast reaction and large expansion force. Bicarbonate and ammonium bicarbonate can be completely decomposed into ammonia, carbon dioxide and water when heated at low temperature, but they have some disadvantages, that is, ammonia reacts with water to form ammonia water, which has the smell of ammonia bromine and is inconvenient to eat, so it should be added in moderation. For example, some products, such as shortbread, fried dough sticks and horses, are made of this loosing agent, which is used as an air source to increase physical fitness.

(3) baking powder.

That is, the edible powder is made by mixing different acidic substances or acid salts with some fillers. When it meets water, it will react and release carbon dioxide. The commonly used acid salts are: acidic calcium phosphate, potassium aluminum sulfate (alum), potassium hydrogen tartrate and gluconolactone. When baking powder is used in cakes, it is generally suitable for eels, cakes and some fried products. It is a commonly used chemical loosening agent.