Baking powder is composed of baking soda, acid powder and corn flour. There are several formulas. One of the formulas is potassium alum 46% (scientific name: potassium aluminum sulfate dodecahydrate (Alum), also known as : Alum, alum, potash alum, potassium aluminum alum), sodium bicarbonate, calcium carbonate, starch, saccharin sodium 0.3%, vanillin. A variety of alum-free formula products are now available on the market, such as using disodium dihydrogen pyrophosphate, gluconolactone, etc. instead of alum as the souring agent for baking powder. Baking powder is also called yeast powder. Its main ingredients are yeast, vegetable oil, food additives such as sorbitan monoester, vitamin C and gum arabic.

There is a big difference between baking powder and baking powder. Baking powder is a chemical starter. When it encounters water or is heated, it undergoes a chemical reaction and releases carbon dioxide, making the food rise in a short time. become fluffy. Baking powder is a microbial starter. These microorganisms are beneficial microorganisms. Under certain temperature and humidity, they will multiply in large numbers and decompose starch into dextrin, and then into maltose, glucose, etc. This will produce a large amount of carbon dioxide gas, thereby playing a role in The effect of making dough. Although baking powder and baking powder are similar in terms of rising food, baking powder and baking powder are two completely different substances