Yeast powder is a compound additive, which is mainly used for the production of flour products and puffed food. There are many substances in baking powder, and the main components are sodium bicarbonate and tartaric acid. The molecular formula of sodium bicarbonate is NaHCO? The molecular weight is 84.0 1. White crystalline powder. Odorless, alkaline, soluble in water. It decomposes slowly in humid air or hot air to produce carbon dioxide, and loses all carbon dioxide when heated to 270℃. In case of acid, it will decompose strongly to produce carbon dioxide.

The solid sodium bicarbonate gradually decomposes above 50℃ to generate sodium carbonate, water and carbon dioxide gas, which is often used as a leavening agent for making biscuits, cakes, steamed bread and bread. Sodium bicarbonate will remain sodium carbonate after the action, and too much use will make the finished product have an alkaline taste.

Classification of baking powder

1, baking soda

Under the action of acid substances contained in food, baking soda can be decomposed into sodium ions, water and carbon dioxide gas, which can play the role of fluffy food. However, the reaction of baking soda releasing gas needs the existence of acidic substances, which is completed in a short time. It is difficult to control the initiation of the reaction, and too much dosage will produce bitter or astringent taste. For these reasons, baking soda is rarely used alone as a bulking agent, but is generally used as one of the components of a compound bulking agent.

2, smelly powder

Smelly powder is usually used when it is necessary to generate a large amount of gas quickly. Smelly powder will be decomposed into water, ammonia and carbon dioxide gas when heated or under acidic conditions. Due to the rapid release, there is little ammonia left in the finished product, so it will not taste ammonia in the finished product. Because stinky powder is easy to decompose and release ammonia gas and lose its function, it is difficult to store and is generally less used in families. Use stinky powder when baking peach cakes or some biscuits.

3. Alum

Commonly used alum is actually an acidic mixture, which releases gas when it reacts with food inherent or added ingredients such as baking soda, and plays a fluffy role. Generally, it is also an acid component as a compound bulking agent. The characteristic is that it can react quickly at high temperature. A common example is to fry fried dough sticks.

4. baking powder

It is a compound bulking agent, and there are many different kinds.

Baidu Encyclopedia-Baking Powder