Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point leavening agent and is often used in the production of cakes and cakes.

Baking powder is made of baking soda powder combined with other acidic substances and corn flour.

White powder as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will make the product expand and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. Fast-reaction baking powder starts to work only when it is dissolved in water, while slow-reaction baking powder starts to work during baking and heating. Among them, "double reaction baking powder" has the reaction characteristics of fast and slow baking powder. The baking powder purchased in the market is generally "double reaction baking powder".

Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.

As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture.

Although this leavening agent has the characteristics of puffing western pastry, excessive use will make the finished product rough in texture and affect the flavor and even appearance, so pay attention to the dosage.