Based On the theoretical analysis as well as experimental trial a new recipe has been established for a multiple effect baking powder(Starch:KAl(SO4)2:KHC4H4O6:Ca(H2PO4)2:NAHCO3=10:10:5:45:30).

• 通过理论分析和试验探索，设计出一种新型的蛋糕用多效泡打粉（淀粉：明矾：酒石酸氢钾：磷酸二氯钙：碳酸氢钠＝10：10：5：45：30）。