Self-raising flour, wheat flour as a raw material, after adding a puffing agent pre-mixed into the flour. 1845 by the British baker Henry Jones (HenryJones) invented and patented. Its convenience lies in the fact that you only need to add the right amount of water to the flour to make a variety of pasta products. However, due to its own characteristics (i.e., suitable for fermented products), self-rising flour cannot be used to make dumplings and noodles because it produces gas during the production process, which can cause damage to the gluten, resulting in broken dumplings and broken noodles.

Self-raising flour is added to a certain amount of flour, able to produce gas food additives and become, people only need to add water or egg paste, etc. can be immediately used to make a variety of puffy food, such as steamed bread, cakes and doughnuts. This can avoid the tedious weighing, ingredients, mixing, fermentation, de-alkalization and other processes, and can reduce the requirements of food production technology, can stabilize and replace the quality of food, time-saving, simple and convenient. It is an ideal convenient food for family, canteen, troops and field work.

Self-raising powder in economically developed countries such as the United States, Britain, Japan and Australia and other countries used more commonly. In our country, with the improvement of people's living standards and the accelerated pace of life, people on the one hand, the urgent desire to be freed from the three meals a day, the heavy burden of domestic labor, hope that the family food production can save time and simple. On the other hand, people are also more interested in their own hands to make a variety of colorful food, especially in recent years, small egg beater and oven into the family, cakes and other baked goods began to appear in the family food, so the role of spontaneous powder in our modern family is becoming more and more obvious.