Yeast is among the beneficial microorganisms that can replace baking powder. Although yeast and baking powder are two different substances, but they are similar, a large number of microbial reproduction in the yeast powder can decompose maltose, glucose, etc., thus releasing carbon dioxide gas, so that countless small air holes are produced in the dough, which will make the pasta soft and fluffy when baking or steaming, and it is almost the same as the effect of baking powder starting. However, yeast has a slight disadvantage in that it doesn't rise as quickly as baking powder, and it also requires a bit of temperature and humidity.

While baking powder rises faster and is less subject to environmental constraints, making the dough looser, it is not good for the human body because of the chemicals it contains, whereas yeast is more subject to temperature and humidity, but it is healthier, so it is recommended to use yeast to make the pasta. After all, yeast is not a substitute for baking powder for human health.