What are the methods of using baking powder to make dough

Office workers have a strong sense of time, and even often eat fast food to save time. Fast food has low nutritional value and is very harmful to the body if eaten for a long time. Therefore, some people make food at home by making dough. To make dough, you need to add baking powder, an additive. Its effect is very similar to that of yeast, but baking powder is safe and less polluting. So what are the methods of making dough with baking powder?

First, what are the methods of using baking powder to leaven dough? Although baking powder is efficient in using dough to leaven dough, it is also affected by the amount used. Using too much will affect the quality of the dough. You can first mix flour and baking powder in a ratio of 30:1, then use warm water to knead the dough. After the moisture is evenly distributed, knead it into dough and let it stand to ferment for more than ten minutes.

Second, from the perspective of chemical reactions, the more baking powder there is, the shorter the fermentation time will be. However, dough is used to make food, and using too much baking powder will seriously affect the taste of the food. Therefore, in order to ensure the deliciousness of the dough and sufficient fermentation, the best ratio should be between 1:100 and 1:30.

Third, things to note when using baking powder to make dough: There are two types of baking powder. One is aluminum-free baking powder, which does not contain alum. It is healthier than aluminum-containing baking powder. Therefore, you need to choose carefully when purchasing. Baking powder itself is a chemical substance, containing a lot of acid and alkali components, which will remain in the dough after fermentation. Therefore, pasta fermented with baking powder is not suitable for pregnant women and children.

Baking powder is a compound leavening agent, which is made of baking soda, acidic materials and corn starch. It produces carbon dioxide gas when dissolved in water, and the release of gas makes the food fluffy. Yeast is a kind of beneficial microorganism. Under certain temperature and humidity, it secretes various substances to break down starch into dextrin, maltose, glucose, etc., and then produces a large amount of carbon dioxide gas, thereby making the gluten loose. The main ingredient of baking powder is baking soda, which is alkaline. Baking soda will produce gas when it comes into contact with water, and the gas makes the dough look like leavened dough, but it does not produce yeast. Therefore, pasta made with baking powder does not have the aroma of yeast dough.