Aluminium steamed bread buns are used by street vendors to add aluminum potassium sulfate (potassium alum) and ammonium aluminum sulfate (ammonium alum), which the country has banned from using, to the flour in order to make the flour flourish. The buns and breads made in this way are fluffy and brighter in color. However, alum is an aluminum-containing additive. Excessive intake of aluminum will cause no harm to the human body.

Aluminum has aggregating properties. Once absorbed, it enters most organs in the body, and accumulates mainly in the bones. It also damages the brain and kidneys. Long-term intake of aluminum may cause symptoms such as memory loss, mental decline, unresponsiveness, and other causes of bone damage. Osteoporosis, joint pain, etc. It affects children even more. It not only affects the growth of children's bones, but also causes impaired neurodevelopment of infants and children, resulting in impaired mental development.

Therefore, in daily life, we should pay attention to discrimination and avoid victimization.

One is pinching softness. The aluminum-containing “bubble powder” has a fast surface speed, which saves time and effort. The surface color of steamed buns and steamed buns is also better. Its appearance is soft and fluffy, and it has a slight sweet taste.

The second is to check for stomata. Alum buns containing aluminum alum were added. After splitting, the pores in the fermentation can be seen to be smaller and more uniform. Conversely, buns and steamed buns without aluminum additives appear to be relatively dry and the pores of the fermentation are not so uniform and beautiful. It is particularly chewy.

The third is to see the color. The real old glutinous rice noodles will be slightly yellow in color, and will not dry up in the hands. Even if they are pinched, they will be quickly restored after loosening. Adding baking powder, whitening agents and other additives, the color of the steamed buns will be whitish, and the size of the buns will be relatively large.

The fourth is to taste. The old steamed buns have a faint scent of noodles, while the use of additives for steamed buns has a taste of bread in the mouth.

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