Yeast, on the other hand, is an active biomass that consists mainly of yeast. When yeast comes into contact with sugar, fermentation occurs, producing carbon dioxide and alcohols. When yeast is added to the dough, after a certain period of fermentation, the dough will expand, thus making the pasta fluffier and more flavorful.
From the principle of the two, it can be said that they both have the effect of promoting the expansion of dough and improving the taste. In actual use there are still some differences.
In terms of fermentation speed, baking powder is much faster than yeast. The dough with baking powder can reach the expansion effect in a short time, which is suitable for some baked goods that need fast fermentation. Yeast, on the other hand, takes some time to ferment, usually a few hours or more.
The texture is also different. Since baking powder is chemically fermented to produce air bubbles, it is more relaxed and fluffy in texture. Yeast, on the other hand, produces bubbles through biological fermentation, so the texture is relatively more delicate and layered.
There are also differences in use. Baking powder is usually added directly to the dough, while yeast needs to be activated before it is added to the dough. Yeast also requires attention to temperature and humidity control during storage to ensure its fermentation.
While both baking powder and yeast can play a role in promoting dough expansion and enhancing texture, there are differences in the way they are used, the speed of fermentation and the taste. Depending on the type of food being prepared and personal taste preferences, choosing the right leavening agent will yield better results.