The difference between them is that yeast is a biochemical reaction that produces carbon dioxide gas through the continuous reproduction of yeast to make the flour fluffy, and produces a wine flavor and sour taste (acetic acid taste produced by the reproduction of stray bacteria). Fertilizer and yeast fermentation are based on the same principle; baking soda is a chemical reaction that produces carbon dioxide gas through heat decomposition to fluff up the pasta. It is also commonly known as baking soda, and can neutralize with acid to eliminate the sour taste in leavened noodles. Baking powder, also known as quick baking powder, is also a chemical fluffing agent and has the same fluffing principle as baking soda. Both it and baking soda can be used separately. The first two are chemical fluffing agent after the two are biological fluffing agent baking powder: is a pastry fluffing agent, often used in the production of cakes and cakes. Baking soda: Baking soda is also often used as a neutralizer. If too much baking soda is added to pastry, in addition to destroying the flavor of the pastry as described above or causing the alkaline taste to be too strong, it can cause palpitations, numbness of the lips, and a temporary loss of taste after consumption. Yeast: Yeast is one of the most commonly used raising agents for pastry, but it is not a chemical raising agent. Baking Powder: It is the common name for the general recipes for the expanding agent, especially the baking powder and yeast powder two kinds of expanding agent. Baking powder for pasta mainly refers to yeast, such as bread or buns, with more medium and high flour, the main role is to expand the gluten and increase the volume of the dough, so that the finished product has a more q, chewy texture. It is mostly used to mix the dough until it becomes gluten free. yeast see yeast baking powder baking powder baking powder, also known as 'quick baking powder' or 'baking powder' or 'cake baking powder', abbreviated b.p, is a kind of pastry expansion agent, often used in the production of cakes and cakes. Ammonia The chemical bulking agent used in cream puff pastry is ammonia. Ammonia has a toilet-like odor, so it is also known as "stinky flour" (see baking soda), "stinky flour" (see ammonia), "commercial yeast" (see commercial yeasts). In the old days, people used natural yeasts to leaven their doughs, which were derived from the air, grains, and fruit peels. Baking Powder Baking Powder is the common name for raising agents used in recipes, especially baking powder and yeast. Baking powder used in cake or cookie production refers to Cream yeast Cream yeast has only recently been introduced into baking. Cream yeast is a recent addition to the baking industry. Cream yeast is stored in drums at a temperature between 3c and 5c. Yeast Yeast is one of the most commonly used raising agents in pastry, but it is not a chemical raising agent. Because of the different translation names of the Chinese, there are also manufacturers directly from the English translation baking soda baking soda soda, also known as 『baking soda』, 『soda powder』 or 『heavy Cao』, the chemical name of the 『sodium bicarbonate』, the English name baking soda, referred to as b.s. Because I have done a few cakes and also read some books, so I think that to do the cake with a little bit of baking powder, and the bread with baking soda, which is usually referred to as yeast, is the same as the yeast, which is also used for bread. is usually said that the yeast, baking powder use more bad, put more cooked cake has a strange taste, yeast with more than the main bread or flour, so there is no big deal, of course, can not be too much, huh ~ ~ ~, soda put more than can not, soda is as if to say that the alkali almost, put more than to wake up bad will be acidic ah, I have been because of the previous period of time Dive into the study of food, so I bought a small baking soda and soda edible alkali almost the role, I feel, in fact, soda also has the role of expansion but do not have to sex very long, yeast?, sex very long, the longer the better, so that the full hair of the great, yeast role is more dam, compared to, or yeast health