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发面为什么要放一点苏打粉
更新时间: 2020-07-15 00:00:00  

因为苏打粉可以使面粉发泡,酵母也是一样的功效。

碳酸氢钠,俗称“小苏打”、“苏打粉”、“重曹”,白色细小晶体,在水中的溶解度小于碳酸钠。固体50度以上开始逐渐分解生成碳酸钠、二氧化碳和水,270度时完全分解。碳酸氢钠是强碱与弱酸中和后生成的酸式盐,溶于水时呈现弱碱性。常利用此特性作为食品制作过程中的膨松剂。碳酸氢钠在作用后会残留碳酸钠,使用过多会使成品有碱味。

关键词: 发面 为什么 一点 苏打

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