The difference between baking powder and yeast powder is the different fermentation methods used, the different raw materials, and the different methods of use.

1, the use of different fermentation methods

Yeast adopts the biological fermentation method, because yeast is a kind of parthenogenetic anaerobic bacteria, belongs to a kind of fungi. Yeast fermentation is through the carbon dioxide produced by yeast in less oxygen conditions in order to make the flour loose. Baking powder uses a chemical fermentation method to produce carbon dioxide through a series of chemical reactions to loosen the flour.

2, different raw materials

Baking powder is a compound puffing agent, it is mainly made of cornstarch, baking soda, and other acidic materials composite; yeast powder is a kind of active bacteria, its effect is used for the fermentation of food, it is made of fresh yeast dehydrated dry.

3, the use of different

Baking powder fermentation speed is relatively fast, in the use of the best first baking powder and flour mix well before adding water to knead well; yeast flour fermentation speed is relatively slow, in the use of the best yeast with warm water to soak first, and then poured into the dough for fermentation.

Principle of Baking Powder

Baking Powder it is a white powder made of baking soda with other acidic materials and cornstarch as filler. When the baking powder comes into contact with water, the acidic and alkaline powders dissolve in the water and react at the same time. Some of the baking powder will start to release carbon dioxide (CO?), and at the same time in the process of baking and heating, it will release more gases, which will make the product to achieve the effect of expanding and fluffing.

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, of which double-reacting baking powder has the reaction characteristics of both fast and slow baking powder. Cornstarch, as a filler in baking powder, is mainly used to separate the acidic and alkaline powders in baking powder to avoid their premature reaction. Baking powder should also be stored to avoid moisture and early failure.