1, completely different, although they all play a fluffy role, yeast is a kind of organism, which decomposes the organic matter in dough by fermentation to release carbon dioxide, while baking soda (sodium bicarbonate) decomposes itself by heating to produce carbon dioxide.

2. One is biological fluffy, and the other is chemical fluffy. Food made with yeast is more conducive to digestion and absorption, with better nutrition, but it takes longer to ferment.

3. Yeast is a high-activity dry mother for hair surface, which is made of high-quality pure natural molasses and refined by bioengineering technology, and does not contain any additives and chemical components.

4. Dry yeast is an active yeast, which is transformed into dry baking soda powder, also known as sodium bicarbonate. Sodium bicarbonate is decomposed by heating to produce sodium carbonate and carbon dioxide, which contributes to the fluffy flour. Yeast is a kind of bacteria, which helps to make flour fluffy.