Women's friends in the period of pregnancy diet is very important, in the alternate stage of people on the pregnancy diet is also very important, which take baking powder is also a lot of people, in the taking of women's friends are not very clear on the usage and dosage, then baking powder usage and dosage is how much ?

Usage and dosage of baking powder

Dual-action baking powder usage. Step 1: Put the required flour in a bowl and prepare double-acting baking powder according to 2-3% of the flour. Step 2: Put the double-effect baking powder into the flour, add appropriate amount of water and mix evenly. Step 3: Knead the dough with your hands to form a suitable dough and let it rest for some time. Step 4: Soon the dough will be fermented, and when you see a lot of small air holes appear on it, you can start making pastry, steaming and baking.

The amount of baking powder: double-effect baking powder is mainly used in the production of pasta, it is not very troublesome to use, first of all, the need to use the flour into the basin, and then in accordance with the proportion of 2-3% into the double-effect baking powder, add water, double-effect baking powder and flour evenly blended together, with the hands of the kneading until finally kneaded into the perfect dough, which will need a period of time to let it fermented!

In addition, baking powder is also based on the length of the puffing effect time is divided into fast, slow and double reaction baking powder, slow baking powder needs to be heated in order to occur expansion, and fast as long as dissolved in water to start the reaction, the so-called double reaction is that both effects are there, it is recommended that we do pasta, try to choose a double reaction of the baking powder, that is, the double reaction of the baking powder, which can make the process of using it smoother.

The difference between baking powder and yeast

The difference between baking powder and yeast:

Although both baking powder and yeast can achieve a rising effect, there is a difference.

Baking powder main ingredients = baking soda + acidic ingredients + corn starch. Baking soda is alkaline, due to the limited starter role, in order to achieve a better starter role, to which added some acidic ingredients for acid-base balance, while adding corn starch to separate acidic and alkaline powder, to avoid premature reaction. By doing this, the new mix is called baking powder, and because the acid-base balance becomes neutral, the chemical reaction during rising is more intense, producing more carbon dioxide, and therefore a faster rise for bread making.

Yeast, on the other hand, is a group of beneficial microorganisms that can multiply under certain conditions. When the yeast is kneaded into the wet dough, it begins to grow and multiply. The yeast body can secrete various substances that break down starch into dextrin, then break down into maltose, glucose, etc. in one step, and finally produce a large amount of carbon dioxide gas. The carbon dioxide gas is distributed in the gluten of the dough, turning the gluten into a spongy, porous and loose body. After kneading and baking, the carbon dioxide in the dough is heated and expands, giving the bread its loose and porous quality.

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