Medicinal value of baking powder

Different uses of food create different flavors of the same food and also create different foods. This allows us to have more varieties on the market to choose from. However, their common feature is that if you want to become other foods without changing their essence, you must add additives so that the food can be presented. These additives are made up of different ingredients, and only using them in moderation will make food more delicious.

Health is an issue that concerns each of us. In fact, only when we are healthy is it the most important thing for our work and family. Only by having a healthy body can you have good resistance. Generally speaking, imagined things are more satisfying than reality. But reality is often the truth, so not everyone is healthy. It is either a lack of vitamins or a lack of other nutrients. So what is the nutritional value of baking powder as an additive to the body?

Baking powder is a compound additive, mainly used in the production of flour products and puffed foods. Baking powder contains many substances, the main ingredients are sodium bicarbonate and tartaric acid. It is usually a compound of carbonate and solid acid. When carbonate comes into contact with water and acid, it dissociates into several substances. In this process, carbon dioxide is released but no flavor substances are produced. Therefore, there is no need to worry that the taste of the product will be affected. Baking powder is also divided into many categories, such as baking soda, stinking powder, alum, baking powder, etc. Baking soda or baking powder is usually added in the daily production of pasta products and puffed foods. There are generally three fermentation methods used to make fermented dough: old yeast, fresh yeast, and baking powder. Fresh yeast and baking powder are commonly used in households. Pay close attention to the aluminum content in baking powder. If the aluminum content in food exceeds the national standard, it will cause harm to the human body.

Since the reaction products of baking soda and smell powder (carbon dioxide, ammonia) are also products of human metabolism, they will not cause obvious health problems as long as they are not used in excess, but they will destroy certain nutrients in food such as vitamins. Both alum and baking powder contain aluminum. Many international reports have pointed out that aluminum is closely related to Alzheimer's disease. It also reduces memory, suppresses immune function, and hinders nerve conduction. In addition, aluminum is excreted from the human body very slowly. The use of alum and baking powder in food should be strictly controlled, and aluminum-containing foods should be eaten as little as possible. Baking powder and ground strawberries can effectively whiten teeth.

Obviously, yeast is a beneficial biological leavening agent that has no negative effects on the human body and can provide nutrients and vitamins that are necessary but lacking in humans. It is the most ideal fermentation method. It is fundamentally different from chemical baking powder. In short, yeast is not chemical baking powder!

The baking powder introduced above is actually good for the body and is generally added to many things. In daily home cooking, baking powder is also added in appropriate amounts. For example, sometimes we stew tofu. If we add some baking powder to this dish, the tofu will swell and stick together, making it look smoother. So baking powder is a good additive.