Can baking powder keep the filling of green vegetables from discoloring?

Baking powder is baking powder in daily life. People often use baking powder to make cakes, bread and other pasta to meet our daily needs. Its main function is fluffy pasta. Increasing the taste can keep the color of vegetables unchanged and can be used safely. Next, I will tell you about the composition and principle of baking powder, so that we can better distinguish the problem that baking powder can make vegetables sink and not change color. The ingredient of baking powder, which is a compound leavening agent, is also called baking powder. The ingredients of baking powder are: starch, baking soda and calcium dihydrogen phosphate (acidic, used to neutralize the alkalinity of baking soda and balance acid and alkali).

Principle of baking powder

When the baking powder reacts with water, both acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gas will be released during baking and heating, which will only make the product swell and soften. Since it is a swelling effect, it will not affect the color, so it will not affect the color of vegetables. In other words, what people like is her particularity, so don't get me wrong. She's not that complicated.