Baking powder is a mixture of various microorganisms cultivated and crushed. The main microorganisms are yeast and lactic acid bacteria. The chemical principle of baking powder is as follows:

1. Yeast fermentation

Yeast mainly converts sugar into alcohol and carbon dioxide through yeast fermentation. In the baking powder, the presence of yeast can help the dough or batter to ferment and increase the volume and taste of the product.

2. Lactic acid bacteria fermentation

Lactic acid bacteria mainly convert sugar into lactic acid through lactic acid fermentation. In baking powder, the presence of lactic acid bacteria can help products meet the requirements of acidity and taste, such as bread and yogurt.

3. Calcium sulfate action

The baking powder also contains a certain amount of calcium sulfate. Calcium sulfate can improve the viscosity and ductility of gluten and make dough softer and more elastic.

4. Effect of additives

Some baking powders are also added with other auxiliaries, such as fermentation enzymes, antioxidants and modifiers. These additives can increase the fermentation speed of dough, improve the quality of dough and prolong the shelf life.

To sum up, the microorganisms in the baking powder and the additive * * * work together, so that dough or batter can be fermented and matured smoothly, thus producing food with special taste and taste.