Baking powder and baking powder are two kinds of powders that people often use when making pastries, so do you know what is the difference between baking powder and baking powder?

What is the difference between baking powder and baking powder

Baking powder is composed of baking soda, acidic powder and cornstarch, there are several formulas, one of which is a recipe for potassium alum 46% (scientific name: potassium aluminum sulfate dodecahydrate (Alum) also known as: alum, alum, potassium alum, potassium aluminum alum), sodium bicarbonate, calcium carbonate, starch, saccharin sodium 0.3%, vanillin. Nowadays, a variety of alum-free formulated products have been sold in the market, such as disodium pyrophosphate, gluconolactone, etc. instead of alum as the souring agent of baking powder. And baking powder, also called yeast flour, its main ingredients are yeast, vegetable oil, food additives such as sorbitan monolaurate, vitamin C and gum arabic.

There is a big difference between baking powder and baking soda, baking powder is a chemical starter, when encountered with water or heat, a chemical reaction occurs, the release of carbon dioxide, so that the food in a short period of time to rise, become fluffy. Baking powder is a microbial leavening agent. These microorganisms are beneficial microorganisms that multiply in large quantities at a certain temperature and humidity to break down starch into dextrin, and then into maltose, glucose, etc., which produces a large amount of carbon dioxide gas and thus has the effect of rising dough. Although baking powder and baking soda have similarities and differences in food starter, baking powder and baking soda are two completely different substances.

The role of baking powder and baking soda

Baking powder works on the principle of acid and alkali neutralization, as long as the water and a certain temperature will react, and its main role is to let the pasta quickly rise, so that the food to achieve the effect of fluffy. The reason why baking powder should add acidic powder and cornstarch on top of baking soda is to neutralize the alkalinity of baking soda and maintain the acid-base balance of baking powder, which can increase the generation of carbon dioxide, and the process of fluffing the dough will be more obvious and faster. Baking powder is often used in the production of Chinese food buns, steamed buns or bread, cakes and so on, can be in the process of making these desserts, so that the dough fast fermentation, and ultimately to make the `expansion of the fluffy food we see, it can be said that the role of baking powder is indispensable, and occupies an important position in the production of desserts.

The yeast in baking powder is a class of beneficial microorganisms that can reproduce in large quantities under certain conditions, and these yeasts will start to grow and reproduce when they enter the moist dough, as the yeast body is able to secrete a wide range of substances that break down the starch into dextrins, and then break it down in one step into maltose, glucose, etc., and finally produce a large amount of carbon dioxide gas, and these carbon dioxide gas will be distributed in the gluten of the dough, making the gluten sponge-like. Baking powder is not only used in the production of pasta, but also can be used to lose weight and skin care, first of all, you can make the baking powder into a mask to use, prepare the right amount of tofu in a bowl of crushed, add some baking powder mixed into a paste, let it sit for a night, and then the next day on the face, evenly massaged, you can play a whitening effect of tender skin. Baking powder also has the effect of weight loss, the right amount of instant baking powder into soy milk, mix well and drink, you can regulate the stomach and intestines, to achieve the effect of weight loss, but the effect of weight loss varies from person to person, and can not guarantee that it will be effective Oh.