Baking powder, baking soda, yeast can not be replaced by each other, because the three differences are large, as follows:

One, the role of the different

1, baking powder: mainly used for grain products of rapid fermentation.

2, baking soda: baking soda is mainly used for food, beverage sodas and cold drinks in the carbon dioxide generator, but also used in feed additives, pharmaceuticals, chemicals, tanneries, fire protection preparations, biological farming, detergents, environmental protection and desulphurization, sterilization and sterilization of toxins, bath and health care and other industries.

3, yeast: yeast autolysate can be used as meat, jam, soup, cheese, bread food, vegetables and seasoning additives.

Two, the composition is different

1, baking powder: white powder made from baking soda add acidic materials, and cornstarch as filler.

2, baking soda: the main ingredient is sodium bicarbonate.

3, yeast: yeast is mainly single-celled fungi.

Three, the characteristics of different

1, baking powder: baking powder in contact with water, acidic and alkaline powder dissolved in water at the same time and reacted, a part of the carbon dioxide will begin to release (CO?), while in the process of baking and heating, more gas will be released, these gases will make the product to achieve the effect of expansion and fluffy.

2, baking soda: odorless, salty, soluble in water, but less soluble than sodium carbonate in water, slightly soluble in ethanol, aqueous solution is slightly alkaline. Easily decomposed by heat. Slow decomposition in moist air.

3, yeast: typical heterotrophic parthenogenetic anaerobic microorganisms, in aerobic and anaerobic conditions are able to survive.

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