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Are leavening agents and leavening agents the same thing?

Not the same thing, not the same.

Leavening agent: refers to the wheat flour that is added to the main raw material for the production of baked goods during food processing. It is decomposed by heat during processing to produce gas, which causes the dough to rise and form a dense and porous structure, thereby making the dough more dense and porous. A product that is puffy, soft or crispy.

Lefting agent: Some self-rising flours also have baking powder already mixed in and need to be baked quickly after adding water. Because baking powder is easy to store and easy to control, it has become the most commonly used leavening agent at present. Baking powder is used in most Western-style pastries. A textile dyeing and finishing auxiliary. Its characteristics are: 1. Bulking agent emulsions give treated fabrics a rich, fluffy feel. 2. The fluffy products can be treated with this product to obtain uniform fluffy and fluffy effects. 3. This product can be processed by padding and soaking methods. 4. The emulsion of this product is stable, has excellent washing resistance, and will not reduce fiber strength.