Abstract: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.
