Baking powder is not harmful to the human body.

Baking powder is a compound fluffing agent, from baking soda to add acidic materials, and cornstarch as a filler made of white powder, also known as baking powder and baking powder. Baking powder is a kind of fast leavening agent, mainly used for the rapid fermentation of grain products. In the production of cakes, cakes, buns, steamed bread, shortbread, bread and other food in large quantities.

Foaming Powder Classification

1, baking soda (sodium bicarbonate): in and food containing acidic substances, baking soda can be decomposed into sodium ions, water and carbon dioxide gas, the latter can play a role in fluffing food. However, the reaction that releases the gases from the baking soda requires the presence of acid and is completed in a very short period of time, the initiation of the reaction is difficult to control, and the dosage is too large to produce a bitter or astringent flavor. For these reasons, baking soda is seldom used alone as a fluffing agent, and is generally used as one of the components of a compound fluffing agent.

2, odor powder (ammonium bicarbonate): in the need for rapid and large-scale production of gas when the general use of odor powder. Stink powder will decompose into water, ammonia and carbon dioxide gas when heated or under acidic conditions. Due to the rapid release, there is very little ammonia gas left in the finished product and you will not taste the ammonia odor in the finished product. Because of its tendency to break down and give off ammonia gas and lose its usefulness, it is difficult to store and is generally used sparingly in the home. It is used when baking peach cobbler or certain cookies.

3, alum (potassium aluminum sulfate or aluminum potassium sulfate, S.A.S.): commonly used alum is in fact an acidic mixture, and food inherent or added ingredients such as baking soda when the role of the release of gas, fluffing effect. It is also generally used as a component of the acid in compound fluffing agents. Characterized by having to be at high temperatures to react quickly. A common example is used to fry fries.

4, baking powder (baking powder): is a compound fluffing agent, there are many different kinds. Generally is a mixture of solid alkali and acid powder, in dry conditions they do not touch, nor react, once in contact with water will dissolve the contact, the reaction releases gas. Solid alkali powders are commonly used as baking soda, and solid acid powders are tartrates (tartar, tartar) and phosphates (phosphates, such as calcium phosphate and sodium pyrophosphate), which all react very quickly;