1. The role of baking powder: Baking powder is a compound loosening agent, also known as foaming powder and baking powder. It is mainly used to make pasta.

2. Characteristics of baking powder: There are two types of baking powder: sweet type and practical type. It is a fast leavening agent that not only ferments quickly but is also not easily affected by environmental factors such as temperature and humidity. It is mainly used for Rapid fermentation of grain products. People often use baking powder when making cakes, cakes, steamed buns and other foods. Baking powder is also widely used in pasta making.

Baking powder is a compound leavening agent. It is a white powder made by adding acidic materials to soda ash and using corn flour as a filler. It is also called foaming powder and baking powder. Baking powder is a fast leavening agent used for rapid fermentation of grain products. Large amounts are used when making cakes, cakes, steamed buns, steamed buns, shortbread, bread and other foods.

Usage and dosage: Mix the flour to be prepared in a proportion of 2-3% baking powder, add an appropriate amount of warm water and knead the dough. After fermentation for a certain period of time, it can be steamed, baked, roasted, fried, etc. Various packages.

Extended information:

The difference between baking powder and yeast:

1. In terms of type, baking powder is a compound leavening agent and is neutral; Yeast is a biological leavening agent.

2. Fermentation methods are different. Baking powder is chemical fermentation. Baking powder contains baking soda and tartaric acid, which generate carbon dioxide when heated with water. Yeast is biological fermentation, and yeast relies on yeast to produce carbon dioxide.

3. Different uses. Baking powder is commonly used in baking cakes, cookies, and desserts, while yeast is primarily used in baking bread.

4. The onset of action is different (that is, fermentation occurs). Baking powder rises quickly; yeast made from yeast rises slowly.

5. The degree of environmental impact is different. Baking powder is less affected by temperature and humidity; yeast powder needs a certain temperature and humidity to rise. If the weather is cold, it will take more time to rise or may not rise easily.

6. The prices are different. Baking powder is cheaper; yeast is more expensive.

7. Health and safety are different. Baking powder is a chemical leavening agent, which is composed of chemical substances. It is recommended that those with children and pregnant women at home should use it as little as possible. In contrast, yeast is natural, nutritious, healthy, highly safe, and does not produce bad flavors.

Reference: Baidu Encyclopedia-Baking Powder