Baking powder: It is a kind of pastry raising agent, often used in the production of birthday cakes and pastries.

Baking soda powder: Baking soda powder is also often used as a reducing agent.

Adding too much baking soda to pastries will not only ruin the taste of the pastry or cause an overly alkaline taste, but will also cause symptoms such as palpitations, shortness of breath, numb lips, and temporary loss of taste after consumption.

Yeast powder: Yeast is one of the common leavening agents in Western pastry, but it is not an organic chemical leavening agent.

Baking powder: It is an alias for raising agents in general recipes, especially baking powder and yeast powder.

The purpose of baking flour in pasta is to ferment yeast, such as bread making or steamed buns. It is mostly mixed with medium flour and high flour. Its main function is to expand the gluten and increase the volume of the dough, so that the finished product tastes better.

q. Chewy.

It is mostly suitable for finished products where the dough must be kneaded until gluten is released.

Yeast is mainly used to make fermented foods, such as toast and other pastries.

Baking powder can be used to make pasta, such as steamed buns, fried dough sticks and other specialties that must be fermented and leavened.

Soda is mainly used to make Chinese and European fried and baked snacks.

In many delicacies, yeast, baking powder, and baking soda are used together. One is responsible for fermentation, and the other is responsible for leavening and setting.

When making European-style fried and baked pastries, it will also be combined and used as a fluffing agent.

These functions can also increase the size of the dough, but the principle is completely different from that of yeast. Baking soda and baking powder often ferment wheat flour because they undergo certain chemical changes when they encounter water.

, so the dough made with baking powder or soda must be steamed in the pot as soon as possible, otherwise, it will affect its fermentation quality. If you add soda or baking powder to the flour when making cakes,

They must be put into the oven as soon as possible, otherwise it will affect the taste of the cake.

Because baking powder is white in color and powdery, it is composed of three ingredients: starch and an acidic substance, baking soda.

Traditional steamed buns are fermented with yeast, which wakes up the dough and creates a fermented aroma, making the buns and cakes sweet and delicious.

The rise of yeast noodles is closely related to the ambient temperature. The higher the temperature, the faster the noodles will wake up.

Sometimes if you overdo it, the noodles will be sour.

You have to add some edible soda ash to mix it up.

The main raw material of baking powder is soda, which is alkaline.

When soda meets water, it will generate gas. The gas will make the dough look like baked dough, but it cannot produce yeast. Therefore, the dough made with baking powder does not have the aroma of yeasty dough.

If you use yeast to make steamed buns, baking powder and soda are generally not needed. Adding baking powder or soda will cause the buns to become bubbly, but it is easy to change color after repeated steaming, and the parts stuck to the steam water are easy to rot, and

I still can’t taste the local taste of wheat noodles.