Baking powder is a compound leavening agent. It is a white powder made by adding acidic materials to soda ash and using corn flour as a filler. It is also called foaming powder and baking powder. Baking powder is a rapid fermentation agent, mainly used for rapid fermentation of grain products. It is used in large amounts when making cakes, cakes, steamed buns, steamed buns, shortbread, bread and other foods.

Although baking powder contains soda powder, acidic powder (such as cream of tartar) is added after precise testing to balance its pH. Therefore, basically, although soda powder is an alkaline substance, However, commercially available baking powder is neutral powder, so soda ash and baking powder cannot be replaced at will.

As for the corn flour used as a filler in baking powder, it is mainly used to separate the acidic powder and alkaline powder in the baking powder to prevent them from reacting prematurely.

Purchasing Tips

1. When buying baking powder, you must first read the label and description: it meets the food labeling requirements; it has the QS/SC mark; it has the product name; the manufacturer and the packaging Company name, address; batch number or code number, trademark; net weight; product grade; production date, shelf life; product standard number or execution standard.

2. High-quality baking powder is pink and white, the powder is fine and even, loose and non-clumping, and has no impurities. Inferior baking pink has a darker color, rough texture, and large particles or impurities.

3. Aluminum-containing baking powder rises quickly, and the finished product is beautiful, soft, and slightly sweet in taste; it has a pungent alum smell when hot; it is white in color, and the internal fermentation pores are relatively small and uniform; it is not easy to restore when flattened. Noodle products are not easy to stick to each other. Aluminum-free baking powder is white and slightly yellow; it has a light flour aroma; it is relatively dry and solid, and the fermentation holes are not uniform and beautiful, but it tastes particularly chewy; it will not shrink when you hold it in your hand, and even if it is flattened, it will not shrink after you let go. Will be restored soon.

4. The four-character formula of "more, faster, better, and cheaper" is a more direct and objective method to evaluate the quality of baking powder. The so-called "more" means that the baking powder produces more gas, the so-called "fast" means that the baking powder should be effective and fluffy quickly when applied, the so-called "good" of course refers to the application effect, and the so-called "saving" means that the baking powder should be used quickly. ” is considered from the application cost.

Reference for the above content: Baidu Encyclopedia-Baking Powder