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This invention discloses a compound leavening agent and its application, relating to the field of food processing technology. The compound leavening agent is composed of glucono delta-lactone and sodium bicarbonate in a mass ratio of 1:0.35~0.5. The compound leavening agent provided by this invention has a high degree of synchronization between its peak gas production and the steaming heating process, allowing the dough to be directly shaped, steamed, and cooked after kneading, significantly improving processing efficiency. The formula contains only two components, is free of aluminum, phosphorus, and fillers, making it safe, harmless, low-cost, and simple to process. The resulting pasta products have a smooth surface, fine pores, a pure wheat aroma, and no off-odors. The finished product has stable and uniform quality, is easy to operate, and is suitable for rapid and standardized production in chain restaurants, central kitchens, and home settings.