Personally, I feel that it is a good benefit!

Now there is yeast powder on the market, which is generally used like this:

Melt the yeast powder with a proper amount of warm water, add flour (it is best to use ordinary flour, the refined flour is too refined, the dough is not very good, and it is better to make noodles), and the dough should be hard to avoid the blank becoming too soft after fermentation. Like in winter, if there is no heating at home, it's best to put the basin in warm water and cover it, or put it in a warm water bag and cover it. Then wrap it in cloth. Generally, you have to wait for more than three hours in winter, and don't open the lid frequently. When the dough gets bigger and smells like yeast, just wave your finger and there are honeycomb-like holes in the dough. You don't have to put alkali.

Note that when making steamed buns, be sure to "wake up" for 15 minutes after kneading the shape of steamed buns and covering them with cloth. When the water is about to boil, put the steamed buns on the steamer, and don't rush to cover the lid. Wait for five minutes before covering them. When steaming steamed buns, don't lift the lid, usually it will be steamed in 15 to 20 minutes.

Are baking powder and baking powder the same thing?

The chemical name of baking soda is sodium bicarbonate, and the chemical formula is NaHCO3, which is a fine white crystal. It is often used as baking powder to make steamed bread at home. Baking soda is one of the main components of baking powder for baking cakes. Medically, it is a medicine for treating hyperacidity.

Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point swelling agent and is often used in the production of cakes and cakes.

Baking powder is a white powder with baking soda powder and other acidic materials, and corn flour as filler. The baking powder reacts when it is in contact with water, and the acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gases will be released during baking and heating, which will make the products swell and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. The quick-reaction baking powder starts to work when it is dissolved in water, while the slow-reaction baking powder starts to work during baking and heating. Among them, the "double-reaction baking powder" has the reaction characteristics of both fast and slow baking powders. Generally, the baking powder purchased in the market is "double reaction baking powder".

Although baking powder contains soda powder, it is added with acid powder (such as tata powder) after precise detection to balance its pH value. Therefore, basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.

As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as far as possible to avoid premature failure due to moisture.

Although this kind of swelling agent has the characteristics of making the west point bulky, excessive use will make the finished product texture rough, affecting the flavor and even the appearance, so pay attention to the amount when using it.

Look at your problem, the flour fertilizer is used, and the amount of alkali should be based on the degree of flour hair. The alkali flour should be melted with boiling water (high concentration) and kneaded while adding it until it is sour and does not touch your hands. It depends on experience. It is suggested to use "Angel Yeast" and use it according to the instructions. The steamed bread and flower rolls are very good without alkali.

Which is better, yeast or baking powder?

Well, I personally feel that it is a good benefit! Now there is yeast powder in the market, which is generally used as follows: melt the yeast powder with proper warm water, add flour (it is best to use ordinary flour, the refined flour is too refined, and the dough is not good, so it is better to make noodles), and it should be hard to avoid the blank from becoming too soft after fermentation. Like in winter, if there is no heating at home, it's best to put the basin in warm water and cover it, or put it in a warm water bag and cover it. Then wrap it in cloth. Generally, you have to wait for more than three hours in winter, and don't open the lid frequently. When the dough gets bigger and smells like yeast, just wave your finger and there are honeycomb-like holes in the dough. You don't have to put alkali. Note that when making steamed buns, be sure to "wake up" for 15 minutes after kneading the shape of steamed buns and covering them with cloth. When the water is about to boil, put the steamed buns on the steamer, and don't rush to cover the lid. Wait for five minutes before covering them. When steaming steamed buns, don't lift the lid, usually it will be steamed in 15 to 20 minutes. Are baking powder and baking powder the same thing? The chemical name of baking soda is sodium bicarbonate, and the chemical formula is NaHCO3, which is a fine white crystal. It is often used as baking powder to make steamed bread at home. Baking soda is one of the main components of baking powder for baking cakes. Medically, it is a medicine for treating hyperacidity. Baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", is a kind of west point swelling agent and is often used in the production of cakes and cakes. Baking powder is a white powder with baking soda powder and other acidic materials, and corn flour as filler. The baking powder reacts when it is in contact with water, and the acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide, and at the same time, more gases will be released during baking and heating, which will make the products swell and soften. According to the different reaction speed, baking powder can also be divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder. The quick-reaction baking powder starts to work when it is dissolved in water, while the slow-reaction baking powder starts to work during baking and heating. Among them, the "double-reaction baking powder" has the reaction characteristics of both fast and slow baking powders. Generally, the baking powder purchased in the market is "double reaction baking powder". Although baking powder contains soda powder, it is added with acid powder (such as tata powder) after precise detection to balance its pH value. Therefore, basically, although soda powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will. As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as far as possible to avoid premature failure due to moisture. Although this kind of swelling agent has the characteristics of puffing West Point, excessive use will make the finished product texture rough, affecting the flavor and even the appearance. Therefore, you should pay attention to your problem when using it. You should use flour fertilizer, and the amount of alkali should be based on the degree of flour hair. The alkali flour should be melted with boiling water (high concentration), and kneaded while adding it until it is sour and does not touch your hands. It depends on experience. It is suggested to use "Angel Yeast" and use it according to the instructions. The steamed bread and flower rolls are very good without alkali.

What is the difference between baking powder and yeast?

Comparison of old noodles, yeast and baking powder

First, what is the face?

Pasting refers to the process of enlarging the solid volume of pasta. That is, swelling and swelling.

From the raw materials used in dough making and the corresponding dough making principles, we can divide dough making into two types: biological fermentation method and chemical bulking method.

Both old flour and yeast flour belong to biological fermentation method, and their principle is to use the interaction between yeast and organic matter in dough to generate gas to swell the dough; Baking powder (baking powder), alum, baking soda, etc. belong to the chemical leavening method, and its principle is that some chemicals react in the dough under the influence of moisture and temperature to generate gas to swell the dough.

Flour is not the same as fermentation. The so-called baking powder (baking powder) does not play a role in fermentation, but only chemical bulking.

Second, the biological fermentation method

1, Laomian fermentation

Old flour fermentation is a very primitive fermentation method, which has a history of thousands of years. It is fermented by wild yeast and various miscellaneous bacteria (such as Acetobacter and Lactobacillus) in the air. Fermentation produces a large amount of organic acids in dough. After adding baking soda, carbon dioxide is produced, which together with carbon dioxide produced by yeast fermentation forms the fluffy structure of steamed bread. Compared with baking powder and yeast currently on the market, dough fermentation is cheaper, and it has become a habit in remote areas, so there are still some consumers in use. But the old face has the following disadvantages:

First of all, in terms of nutrition and hygiene, the microorganisms in the old noodles are mainly wild yeast, mold, lactic acid bacteria and other aerobic mesophilic bacteria. Microorganisms naturally reproduce in the dough, which is difficult to control. Different temperatures and humidity and the existence of different microorganisms in the environment make the types of microorganisms in the dough very complicated. This makes it possible for some harmful pathogenic bacteria to grow. Moreover, some old noodles will be preserved for a long time, which cannot guarantee that some molds or harmful bacteria will produce some unhealthy toxins or metabolites.

Secondly, in order to neutralize the acid produced by the influence of miscellaneous bacteria in the old noodles, a lot of alkali needs to be added, so a lot of sodium will be brought in, which is not good for people's health. Moreover, acidic and alkaline conditions will partially destroy many B vitamins in dough.

Thirdly, from the complexity of production, in the process of dough fermentation, the amount of dough used and the amount of alkali after fermentation are determined according to the experience, and there is no standardized procedure, which will inevitably lead to the phenomenon of excessive or excessive alkali consumption. If the alkali is added too much or unevenly, it will lead to yellow skin or yellow spots on the pasta; Moreover, the fermentation time of old noodles is long, which is time-consuming and laborious, which increases the difficulty of making pasta. It is not conducive to large-scale industrial production. This may be the biggest bottleneck in the production of steamed bread by dough fermentation.

In addition, from the taste point of view, the fermentation of old flour produces a large amount of acid, which destroys the combination of protein, uses a large amount of alkali during neutralization, and produces a lot of salt substances, which is easy to cause the phenomenon that steamed bread is not refreshing, sticky, has poor elasticity and cannot be pressed. After adding alkali, if the organic acids can't be just neutralized, it will bring unexpected taste defects to steamed bread. The production of acetic acid brings * * * sour taste to dough. The production of butyric acid and formic acid will bring bad smell to dough, and after adding alkali, the dough will produce an odor similar to that of industrial acetone.

2. Yeast fermentation

Yeast is a fungal microorganism. Yeast produced in industry is a biological starter made by pure culture and processing of selected excellent yeast species with nutrients such as molasses. Since the industrial production of flour yeast, it has been widely recognized and accepted by people because of its natural, nutritious, efficient, fast and hygienic advantages. Now the consumption of yeast is increasing steadily at an annual rate of 30%.

From the point of view of nutrition and hygiene, the dough can be fermented into steamed bread at 32 ~ 35℃ within 1 hour without introducing unknown pathogenic bacteria. Moreover, during fermentation, the dough will not be over-acidic or over-alkaline, and alkali will not be added, and the nutrients in the flour will not be destroyed. Moreover, the nutritional components of yeast itself, such as protein, vitamins and minerals, are superior to those of Laomian. In the process of fermentation, with the mass reproduction of yeast, the nutritional components of yeast will partially make up for the nutritional defects of dough, which makes the nutritional components of steamed bread change accordingly. When yeast is fermented, it can produce a large number of small molecular flavor substances such as amino acids, oligosaccharides, esters, alcohols, etc., which makes steamed bread, steamed buns and other flour products taste pure and strong.

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What's the difference between baking powder, baking powder and baking powder?

These powders, such as baking powder, baking soda powder, yeast powder and baking powder, are often added to the recipes of West Point. What are the different functions of these powders? Thank you.

Baking powder: it is a kind of west point swelling agent, which is often used in the production of cakes and cakes. Soda powder: Soda powder is also often used as a neutralizer. Adding too much baking soda powder to West Point will not only destroy the flavor or lead to too strong alkaline taste, but also make people feel palpitation, numbness of lips and temporary loss of taste after eating. Yeast powder: Yeast is one of the commonly used swelling agents in West Point, but it is not a chemical swelling agent. Hair powder: it is a common name for swelling agents in general recipes, especially baking powder and yeast powder. The leavening of pasta mainly refers to yeast, such as bread making or steamed buns, which is mixed with medium flour and high flour. Its main function is to expand gluten and increase dough volume, and the finished product tastes better and chewy. It is mostly used for finished products that need to stir the dough until it comes out of the ribs.

See yeast baking powder baking powder baking powder, also known as "instant baking powder" or "baking powder" or "cake baking powder", referred to as B.P., is a kind of west point swelling agent, which is often used for making cakes and cakes. The chemical swelling agent used in ammonia cream hollow cakes (puffs) is ammonia. In the past, people fermented dough with natural yeast, which came from air, grains, fruit skins, etc., but it was not easy to cultivate natural yeast, and it was easy for wild bacteria to spread cake powder. Pasting used in cake or biscuit making refers to creamy yeast creamy yeast, which has only recently joined the baking ranks. Pasty yeast is stored in barrels, and the storage temperature is controlled between 3c and 5c. Generally, it is made by the manufacturer. yeast is one of the commonly used swelling agents in West Point, but it is not a chemical swelling agent. Because Chinese people have different translation names in different places, some manufacturers directly transliterate baking soda powder from English, also known as baking soda, baking soda powder or Chongcao, with chemical name of sodium bicarbonate and English name of baking soda, or B.S..

Because I have made several cakes and read some books, I think that baking powder should be used to make cakes. Baking powder is used for bread, which is commonly called yeast. It is not good to use baking powder. When you put too much baking powder, the cake smells strange when it is cooked. When you use too much yeast, it is mainly bread or dough, so it doesn't matter. Of course, it can't be too much. Hehe ~ ~, too much soda can't work, which is like soda. I bought baking soda and soda edible alkali because I studied food with great concentration some time ago. I feel that baking soda actually has the function of swelling, but it doesn't need to be used for a long time. Is it yeast? Sex for a long time, the longer the better, so that it can be fully developed. Compared with the dam, yeast is still healthy

Can baking powder replace baking powder? Which effect is better?

Baking powder cannot replace baking powder. Baking powder is used to add proper amount when frying fried dough sticks, which can make fried dough sticks crisp and delicious! The baking powder is used to make dough, so that the flour can increase the foaming during the fermentation process. After the flour is made, add a proper amount of alkali to it, so that the steamed buns and steamed flowers can be curly and big! It will have a good taste! If you add a little baking powder to your hair, it will be better! The steamed pasta will have a better effect! From the above point of view, these two ingredients, mixed in moderation, will have a better effect!

Is it better to use yeast or baking powder to make cakes?

If you only make cakes, use baking powder (baking powder can expand when heated), and if you make bread, use yeast (because bread is fermented). Here's a way to make a cake that you can refer to:

The method of chocolate cake

1. Butter and chocolate are put in the same basin and melted in hot water.

2. Stir evenly with a small spatula to ensure that the chocolate has been completely dissolved.

3. Take another clean basin, put the egg yolk and white sugar in it, and keep stirring evenly with a manual eggbeater.

4. Send it until the yolk thickens and the color becomes lighter.

5. Pour the chocolate butter into the egg yolk bowl.

6. Stir thoroughly and evenly. The picture on the right shows the egg yolk paste that is stirred evenly.

7. Add the milk into it and mix well.

8. Pour the cherry wine into it and stir well.

9. Sift in low flour and cocoa powder.

10. Mix with a manual whisk until no dry powder is seen, and the yolk batter is ready.

1 1. Add the fine sugar into the protein three times and send the protein to a wet and dry state. (Preheat the oven when beating egg whites 165 degrees)

12. Put13 of the egg white cream into the egg yolk paste, and mix the egg white cream and the egg yolk chocolate batter evenly with a scraper cross mixing method.

13. Then add the remaining egg white cream into the egg yolk paste twice and mix well.

14. If it is a movable bottom die, it needs to be wrapped with tin foil, because it needs water bath.

15. add hot water to the baking tray, put the cake mold in the baking tray, and steam it in water bath at 160 degrees for about 40 minutes.

Hope to adopt, thank you! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

What is the difference between yeast powder and baking powder?

Yeast is a kind of microorganism, which is alive. It decomposes some organic substances through life activities to produce carbon dioxide gas, while baking powder is made by mixing several chemicals and producing gas through chemical reaction.

Is baking powder or baking powder better for steaming steamed buns?

The flour we eat every day comes from the seeds of Gramineae wheat, which is the most widely planted grain in the world. Different from other grains that are eaten directly after shelling, wheat has tough surface bran and fragile internal endosperm, so it is difficult to be processed into whole grains, so it can only be ground into flour. The biggest difference between wheat flour and other grains is that two kinds of protein unique to wheat can combine to form gluten with good elasticity and ductility (that is, it can be stretched for a long time without breaking), so only wheat can make pasta products with various patterns and different tastes. The content and quality of gluten in flour (that is, the content of two kinds of protein) depends on the variety and planting process of wheat crops, not the flour processing process, but the content of protein may change during processing and storage.

Gluten: It is the protein part (pure gluten) extracted from flour, which can be mixed with cold noodles, oil gluten and other China specialties.

Wheat starch: Also called Chengfen, Chengmian, Tingfen and Tingmian, it is the starch part left after protein is removed from flour. It is very white in color and is the main raw material for crystal cakes and cold noodles.

High-gluten flour: also known as bread flour, protein content is more than 1 1.5%, and it has the strongest gluten. It is used to make bread, pizza, puffs, fried dough sticks, Melaleuca cakes and other snacks that need to rely on strong elasticity and ductility to wrap bubbles and oil layers to form a loose structure.

Medium-gluten flour: plain flour, the most common flour, with protein content of 9.5- 1 1.5%, is used to make most Chinese snacks such as steamed bread, steamed stuffed bun, jiaozi, pancakes, noodles and twist.

Low-gluten flour: also known as cake flour, protein content is 6.5-9.5%. It can be made by mixing four parts of medium-gluten flour with one part of corn starch (other starches are also acceptable). It is suitable for making cakes, biscuits, egg tarts and other loose, crisp and inflexible snacks.

Self-raising flour: The self-raising flour sold in the supermarket is flour mixed with a certain proportion of yeast, baking powder and other chemical additives, which only needs water when used, and can save fermentation time. Self-raising flour should be used according to the instructions on the package, because different product formulations may have different methods of use.

Whole wheat flour: Wheat seeds are composed of bran, endosperm and germ. The bran is hard and difficult to digest, and the germ is rich in oil and easy to rancid, so the flour is made of endosperm. However, bran provides rich dietary fiber, which is very beneficial to human digestion. Therefore, whole wheat flour is a common flour made of endosperm with ground bran. For bread, cake, noodles and other different purposes, the proportion of bran added, the size and shape of bran are also different, so in fact, whole wheat flour is not a coarse product directly ground by whole wheat grains, but a more complicated refined product.

In the recipe of West Point, what kind of flour is needed will be specially indicated. Generally, medium-gluten flour can be used instead of high-gluten flour or low-gluten flour without obvious difference. At present, the flour sold in the grain area of domestic supermarkets is mainly medium-gluten flour suitable for Chinese pasta, while the "refined flour", "special flour" and "rich flour" are marked to indicate the processing fineness of flour, not the gluten content of flour. "jiaozi flour" is medium gluten flour and "bread flour" is high gluten flour. In the imported food area of large supermarkets, you can also buy completely imported flour with detailed classification and specific use, as well as all kinds of ready-mixed flour containing other powder raw materials that can be used directly, but the price is also very expensive.

The difference between baking powder and yeast powder

Baking powder is a mixture of potassium tartrate or alum and baking soda starch, which produces carbon dioxide when it meets water, which can immediately make food swell and eat too much, which is not good for health; Yeast is a fungus, which needs a period of time to ferment, and eating it is not harmful to the body.