1. Properties of dry yeast: Using high-concentration organic waste liquid such as starch, molasses, monosodium glutamate and alcohol as main raw materials, the yeast is cultured by liquid aeration, and after drying, the yeast is separated from its fermentation mash (without adding other substances).

2, baking soda properties: often used as baking powder to make steamed bread, biscuits and other food additives.

Second, the characteristics are different.

1, characteristics of dry yeast: dry yeast powder or granular products that have no fermentation ability and are eaten by people. It can obtain human nutrition by recycling yeast mud from brewery or by special cultivation and drying. In the United States, Japan and some European countries, about 5% yeast powder is added to common foods such as bread, cakes, biscuits and scones to improve the nutritional value of food.

2. Characteristics of baking soda: white powder or fine crystal, odorless, salty, soluble in water, but less soluble than sodium carbonate in water, slightly soluble in ethanol, and slightly alkaline in aqueous solution. It decomposes easily when heated. Slowly decompose in humid air.

Extended data:

In a certain temperature range, the fermentation speed and gas production of yeast will also increase with the increase of temperature, but the maximum temperature should not exceed 38℃~39℃. Generally, the normal temperature should be controlled between 26℃ and 28℃. If the rapid production method is adopted, it can't exceed 30℃, because if it exceeds this temperature, the fermentation speed will be too fast, the dough will not be fully mature, and the gas retention capacity will be poor, which will affect the quality of the final product.

Yeast produces a large amount of carbon dioxide in dough fermentation, which remains in the network organization due to the formation of gluten network organization, making the baked food organization loose and porous, and the volume increases.

Baidu encyclopedia-edible baking soda

Baidu Encyclopedia-Yeast