Are baking powder and leavening agent the same?
It's different.
The leavening agent can be divided into alkaline leavening agent, compound leavening agent and biological leavening agent, which are generally decomposed by heat during processing, producing gas to leaven dough. The former mainly produces carbon dioxide by sodium bicarbonate, while the compound leavening agent has many formulas, generally depending on the food produced, and the biological leavening agent mainly refers to yeast.
Baking powder is a kind of leavening agent, which belongs to compound leavening agent. It is mainly white powder made of acid substances such as baking soda powder, which is mainly used to make cakes, steamed bread, bread and other foods.
Can baking powder and leavening agent be used together?
Of course.
Baking powder is also a kind of leavening agent, which has the same function and can be used together. However, because both of them have bulking effect, we should pay attention to the dosage when using them, so as not to affect fermentation and taste.
Moreover, it should be noted that the baking soda in the baking powder is alkaline, which will inhibit the activity of yeast under alkaline conditions, so these two kinds of baking soda should not be mixed.
Are baking powder and leavening agent harmful to health?
If used correctly, it will not be harmful.
If the baking powder and leavening agent are produced according to national standards, it is in line with the regulations when used in the correct usage and dosage, and it is generally harmless to the human body, so don't worry too much.
However, there are also some inferior products, and other additives are illegally added in the production process, so if these products are used in excess, they may cause certain harm to the body. Consumers are advised to go to regular supermarkets and shops to buy qualified products.
What if there is no baking powder at home?
Soda powder and yeast powder can be used instead.
The main component of baking powder is white powder made of baking soda, acidic substances and corn flour as fillers, which mainly plays a role in making dough fluffy. If there is no baking powder at home, it is suggested that baking powder and yeast powder can be used instead.
If it's a cake, it doesn't matter much without baking powder. Just beat the egg whites until they are stable.