The leavening agents used in general pasta and pastry are divided into two categories, one is pure biological leavening agents: such as yeast; the other is chemical leavening agents: such as baking soda, stinky powder, alum, baking powder and so on.

Cookies Making Machine is also a product of human metabolism due to the reaction products of baking soda and odorous powder (carbon dioxide, ammonia). As long as it is not used in excess, it will not cause obvious health problems, but it will destroy certain nutrients in the food such as vitamins .

　　Alum and baking powder both contain aluminum. In recent years, many reports have pointed out that aluminum is closely related to Alzheimer’s disease. It also reduces memory and suppresses immune function in the human body, hinders nerve conduction, and the discharge of aluminum from the body is very slow. Therefore, alum and alum should be strictly controlled in food. Use the amount of baking powder, and try to eat less foods containing aluminum.

Compared with chemical leavening agents, pure biological leavening agents-yeast, has always been respected by the nutritional science community. After yeast is added to the dough, it can produce carbon dioxide gas through its own metabolism to achieve the purpose of leavening. This process usually involves It's called fermentation. Yeast itself is composed of protein and carbohydrates, and it is rich in B vitamins and trace elements such as calcium and iron. It has high nutritional value. Bread Machine Wholesale introduced that yeast, as a leavening agent for pasta, requires sufficient time and temperature to produce carbon dioxide. Obviously, there is an essential difference between yeast and chemical leavening agents. Yeast is a beneficial biological leavening agent. It has no side effects on the human body and can provide nutrients and vitamins necessary for the human body. The use of yeast is the most ideal fermentation method.