Baking powder is a kind of white powder, which contains acid substances such as baking soda powder and corn flour as filler. When baking powder reacts with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide (co? ), at the same time, in the process of baking and heating, more gas will be released, which will make the product expand and soften.

1, the principle is different

Baking powder is a chemical process.

Yeast fermentation is completed by the biological process of yeast fermentation.

2, the effect is different

Baking powder will destroy the B vitamins in flour.

Yeast dough improves nutritional value.

3. Different characteristics

The baking powder on the market is neutral powder.

Yeast is also rich in vitamins, minerals and enzymes.

Another way to expand data: baking soda

In the mass production of steamed bread, fried dough sticks and other foods, the melted water of baking soda powder is often mixed into noodles, which is decomposed into sodium carbonate, carbon dioxide and water after heating, and carbon dioxide and water vapor overflow, which can make the food more fluffy and sodium carbonate remains in the food. Too much baking soda in steamed bread will taste.

Unlike soda ash (sodium carbonate) and baking soda (sodium bicarbonate), baking soda is made from soda ash solution or crystal after absorbing carbon dioxide. So baking soda is also called edible alkali (powder) in some places Baking soda is solid, round, white and easily soluble in water.

Monosalts are: normal salt, acidic salt and alkaline salt. Sodium bicarbonate is an acid salt produced by neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water.

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