1. Different fermentation methods:

Yeast produces gas through biological fermentation. Yeast is a single-cell fungus that can survive in both aerobic and anaerobic environments. Anaerobic bacteria, baking powder is a compound leavening agent, also known as foaming powder and baking powder. Baking powder reacts with water to produce gas

2. Different types:

Baking powder is a compound leavening agent and is neutral; yeast is a biological leavening agent

3. Different uses:

Baking powder is usually used for baking cakes and biscuits. , first mix the flour (or other grain flour) to be prepared in a ratio of 2-3% baking powder (excessive addition of baking powder will cause the food to taste bitter), then add an appropriate amount of warm or cold water, knead or stir, and give After a certain fermentation time, various kinds of bread can be made by steaming, baking, roasting, frying and other methods. Yeast is mainly used for baking bread.

The most commonly mentioned yeast is Saccharomyces cerevisiae (also known as baker's yeast). Humans have used it to ferment bread and wine since thousands of years ago. In the process of fermenting bread and steamed buns, Carbon dioxide will be released from the dough.

4. Different degrees of environmental impact:

Baking powder is less affected by temperature and humidity; yeast powder needs a certain temperature and humidity to rise. If the weather is cold, more will be needed. Time to start or not easy to start.

5. Different nutritional values:

Baking powder is a chemical leavening agent and is composed of chemical substances; in contrast, yeast is natural, nutritious, healthy and highly safe. , will not produce bad flavor. From a human health perspective, yeast is more beneficial to human health.

Extended information

Yeast:

Dry yeast powder or granular product that does not have the ability to ferment and reproduce for human consumption. It can be obtained by recycling brewery yeast mash, or by culturing and drying it specifically for human nutritional requirements. The United States, Japan and some European countries add about 5% edible yeast powder to ordinary grain products such as bread, cakes, biscuits and scones to increase the nutritional value of the food.

Yeast autolysate can be used as an additive for meat, jam, soup, cheese, bread, vegetables and seasonings; it can be used as a food nutrition fortifier in baby food and health food. 5'-Nucleotide prepared from yeast autolysis extract can be used as an additive to enhance the flavor of food when combined with MSG. Concentrated invertase extracted from yeast is used as a liquefaction agent in square egg-filled chocolate.

Lactase extracted from yeast produced from whey can be used in milk processing to increase sweetness, prevent the crystallization of lactose in whey concentrate, and adapt to the needs of consumers with lactose intolerance. Required

Baking powder:

Baking powder is a white powder composed of soda ash combined with other acidic materials and corn flour as a filler. When baking powder comes into contact with water, acidic and alkaline powders dissolve in water and react. Some of them will begin to release carbon dioxide (CO?). At the same time, during the baking and heating process, more gases will be released. These gases It will cause the product to expand and become soft.

Fast-reacting baking powder starts to work when it is dissolved in water, while slow-reacting baking powder starts to work during the baking and heating process. Among them, "double-reacting baking powder" has both fast and slow reaction properties. The reaction characteristics of two kinds of baking powder. Generally, the baking powder purchased on the market is "double reaction baking powder"

Baidu Encyclopedia: Yeast

Baidu Encyclopedia: Baking Powder