Double Effect Baking Powder

Baking powder is a kind of compound leavening agent, which is a white powder made of baking soda powder with acidic materials and corn flour as a filler, also known as foaming powder and baking powder. Baking powder is a kind of rapid fermentation agent, which is mainly used for the rapid fermentation of grain products. It is used in large quantities when making cakes, cakes, buns, steamed buns, shortbreads, bread and other foods.

Baking powder is a white powder made from baking soda mixed with other acidic materials and corn flour as a filler. When baking powder is dissolved in water at the same time, acidic and alkaline powders react when they are dissolved in water, some of them will start to release carbon dioxide (CO₂), and at the same time, during the baking process, more gases will be released, which will make the product swell and soften. The fast-acting baking powder starts to work when it dissolves in water, while the slow-acting baking powder starts to work during the baking and heating process. In general, the baking powder purchased in the market is "dual-reaction baking powder".

Although baking powder has the ingredients of baking soda, it is added to acidic powder (such as tartar powder) to balance its pH after precise testing, so basically, although baking soda powder is an alkaline substance, the commercially available baking powder is neutral powder, therefore, baking soda powder and baking powder cannot be arbitrarily replaced.

As for corn flour, which is used as a filler in baking powder, it is mainly used to separate the acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be stored to avoid moisture and early invalidation.