In Fried food, can make products leavening substance, called leavening agents, also called loose agent, leavening agents can be divided into chemical leavening agents and biological leavening agents. Chemical leavening agents less commonly used, and generally divided into alkaline leavening agents and composite leavening agents, our common alkaline leavening agents have sodium bicarbonate and ammonium bicarbonate, composite leavening agent type more.
A, the alkaline leavening agents sodium bicarbonate and says baking soda, white powder, no smell, taste salty, often with ammonium bicarbonate or ammonium carbonate share. Ammonium carbonate and ammonium bicarbonate of white powder crystallization, ammonia taste. Alkaline loose agent have low prices, save the gender is good, use stability when higher advantages, so in Fried food has been widely used.
Second, composite leavening agents in order to overcome or decrease the alkaline leavening agents shortcomings, can use different formula into the compound leavening agents. Composite leavening agents and generally three elements. One is carbonate class, one kind is acid is starch or fatty acids and so on some other ingredients do padding, commonly used have the following kinds
1. Organic acid and sodium bicarbonate and common organic acid has citric acid, tartaric acid, lactic acid, amber acid etc. Organic acid and alkali neutralization and effectively reducing product alkalinity.
2. Acid salts and baking soda, and the role of organic acid is slow, also can make full use of baking soda decomposition, and reduce alkalinity, commonly used a potassium alum, sodium dihydrogen phosphate, tartaric acid potassium hydrogen coke and phosphoric acid sodium hydrogen. Acid salt stability, only in the high temperature can be Fried gradually decomposition, and baking soda function produce gas, make products loose. So can make baking soda play its full role.
Because this mixed powder has a strong water absorbability, part shall join the starch as filling agent, in order to prevent the water absorption agglomerate.
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