Function: Increases product volume, enhances product stability, improves production efficiency, enhances product texture
Introduction: Baking powder is a compound leavening agent. It is a white powder made by adding acidic materials to baking soda and using cornstarch as a filler. It is also known as foaming powder or fermentation powder. Baking powder is commonly used as a leavening agent in baking. During the heating process, it releases more gas, which further increases the fluffiness of baked goods. Adding baking powder to dough can result in larger and softer baked products.