What does Baking Powder do?
Steamed stuffed buns and steamed breads play an important role in three meals a day in China. With the acceleration of the pace of modern life, the market scale of pastry outsourcing continues to expand.
If you want to make a fermented dough , Jianshi brand Baking Powder is indispensable! Let's take a look at the role and effect of Baking Powder!
1. Increase the volume of the products
Double effect Baking Powder will react with water and release gas, and in the process of heating will release more gas, which will further increase the puff of pastry products.
2. Improve the stability of products
The change of flour quality, abrupt change of temperature and air pressure will affect the quality of pastry products, such as product shrinkage phenomenon. The addition of Baking Powder can significantly improve the stability of Chinese pastry products and greatly reduce product shrinkage.
3. Improve production efficiency
For breakfast pastry products, it is necessary to finish the product quickly. Baking Powder can quickly produce a lot of gas, so that the pastry products in a short time to achieve a fluffy effect.
4. Improve the taste of products
The addition of Baking Powder increases volume of the product, resulting in a softer texture. In addition, some dough that has been fermented for a long time will produce a sour taste, the Baking Powder can neutralize the effect and reduce the sour taste of the product.
