Self-raising flour is a kind of flour made of wheat flour and leavening agent. 1845 was invented and patented by British baker Henry Jones. [1] Adding proper amount of water to flour can make various flour products conveniently. However, due to its own characteristics (that is, it is suitable for making fermented products), self-raising flour can't make jiaozi and noodles, because the gas has been generated during the production, which will damage the gluten and lead to the skin and cross section of jiaozi.
Self-raising flour is made by adding a certain amount of food additives that can generate gas into flour. People can make various puffed foods immediately after adding water or egg paste, such as steamed bread, cakes and fried dough sticks. In this way, complicated processes such as weighing, batching, mixing, fermentation and dealkalization can be avoided, the requirements for food production technology can be reduced, and the quality of food can be stabilized and replaced, which is time-saving, simple and convenient.