将研制的Ⅰ型、Ⅱ型无铝泡打粉与市售的含铝泡打粉A、无铝泡打粉B和C应用到磨堡蛋糕、甜馒头和油条中，通过比较及分析其产品的感官、比容、质构等特性，确定研制的泡打粉的性能。结果表明，研制的Ⅱ型泡打粉在所有产品中都能起到比较好的作用，在蛋糕（2%）、馒头（2.5%）、油条（3.5%）产品中的比容分别为2.65 mL/g、1.76 mL/g、4.11 mL/g，同时质构特性各指标达到或优于市售泡打粉的产品水平，具有较好的应用前景。

Two new aluminum-free baking powders (named as baking powerⅠandⅡ) and three commercially available baking powder (including aluminum-containing baking powder A, aluminum-free baking powder B and C) were applied to the baked cake , the cooked sweet steamed bun and the deep-fried dough sticks. The performances of the tested baking powders were determined through analyzing and comparing the products’ senses, specific volume and texture by using different baking powder. The results showed that the baking powderⅡ could work better in all tested wheat flour food products. Its specific volumes of cake (2%), sweet steamed bun(2.5%), deep-fried dough sticks (3.5%) were 2.65 mL/g, 1.76 mL/g and 4.11 mL/g, respectively. The texture characteristics of the baking powder are close or superior to those of commercially available baking powder.

粤港关键领域重点突破项目（2009A020700007）