摘要：Baking powders are used commonly in the production of bakery products. They are used especially in soft wheat products such as cakes and biscuits in order to obtain characteristic internal structure. They usually include an alkali component (sodium bicarbonate), one or more of acidic salts and filling material (corn starch). As a result of the reaction between alkali and acid in the presence of water, CO 2 is produced. CO 2 provides the leavening and at the same time increases the digestibility and attractiveness of the products.
