一般面食、西点中用到的膨松剂分为两大类,一类是纯生物膨松剂,如酵母;一类是化学膨松剂,如小苏打、臭粉、明矾、泡打粉等。由于小苏打和臭粉的反应产物(二氧化碳、氨气)也是人体代谢的产物,只要不过量使用,不会导致明显的健康问题,但会破坏食物中的某些营养成分,如维生素等。 General pasta, used in the West Point leavening agent is divided into two categories, one is pure biological leavening agent, such as yeast; one is the chemical leavening agent, such as baking soda, foul powder, alum, baking powder. As the reaction products of baking soda and foul powder (carbon dioxide, ammonia) are also the product of human metabolism, as long as they are not used in excess, they will not cause obvious health problems, but will destroy certain nutrients in foods, such as vitamins.