According to 39 Health Network, double-effect baking powder belongs to aluminum-free baking powder, which can be used in various foods to make foods loose and full, but double-effect baking powder can not replace yeast in fermented flour products. Yeast is a unicellular fungus, not a unit of phylogenetic classification, but a typical heterotrophic anaerobic microorganism, which can survive under aerobic and anaerobic conditions and is a natural starter. Has the functions of loosening products, improving flavor and increasing nutritional value. Yeast produces a large amount of carbon dioxide in dough fermentation, which remains in the network structure due to the formation of gluten network structure, making the baked food tissue loose and porous and increasing its volume. Yeast can also increase the spread of gluten, so that the carbon dioxide produced in the fermentation process can remain in the dough and improve the gas holding capacity of the dough. In the fermentation process, dough undergoes a series of complex biochemical reactions, which produces the unique fermentation aroma of bread products, and at the same time forms the unique aroma of bread products, which improves the flavor of food. The main component of yeast is protein, and protein accounts for almost half of the dry matter of yeast, which is rich in essential amino acids, especially lysine, which is lacking in cereals. In addition, it contains a lot of vitamin B 1, vitamin B2 and nicotinic acid, so yeast can improve the nutritional value of fermented food.

Yeast mainly contains beer yeast, which can help improve the problem of indigestion, so people with malnutrition, poor appetite, indigestion or lack of vitamin B are suitable to eat yeast.