Baking powder is a compound additive mainly used in the production of flour products and puffed foods. Baking powder contains a variety of substances, the main components of which are sodium bicarbonate and tartaric acid. Usually a compound of carbonate and solid acid. When carbonates come into contact with water and acids, they break down into a variety of substances. During this process, a high is released, but no flavor is produced. Therefore, the taste of the product is inconvenient.     Fermentation   There are generally three fermentation methods for making fermented dough: old yeast, fresh yeast, and baking powder. Fresh yeast and baking powder are commonly used in households. Pay careful attention to the aluminum content in baking powder. Aluminum content in food exceeding national standards can cause harm to the human body.   Yeast and baking powder both have the function of fermentation, but they are essentially different.   Yeast is a pure biologic...