Baking soda:

Baking soda is an alkaline substance. Doctors often prescribe baking soda to patients with hyperacidity to balance stomach acid. In the past, elders often used it to make steamed bread. The disadvantage is that baking soda has the function of making dough, but the carbon dioxide released during the reaction is less, and the effect of making dough is limited. Moreover, because of the alkalinity, steamed bread often has a great alkaline taste. Many people can make bread with baking soda if they really can't find yeast powder and baking powder, but don't expect too much.

Baking powder:

The main ingredients of baking powder = baking soda+acidic raw materials+corn starch.

The baking soda was alkaline just now. Because of its limited start-up effect, in order to achieve better start-up effect, some acidic raw materials were added to balance the acid and alkali, and corn starch was added to separate the acid and alkali powder to avoid premature reaction. After this ratio, the new mixture is called baking powder. Because the acid-base balance becomes neutral, the chemical reaction is more intense at the beginning, and more carbon dioxide can be generated, so it is faster for making bread.

Yeast powder:

Yeast is a beneficial microorganism, which can multiply in large quantities under certain conditions. When yeast is kneaded into wet dough, it begins to grow and reproduce. Yeast can secrete various substances, which can decompose starch into dextrin and further into maltose and glucose. Finally, a large amount of carbon dioxide gas is produced. Carbon dioxide gas is distributed in the gluten of dough, making gluten spongy and porous. After kneading and baking, the carbon dioxide in the dough expands when heated, which makes the bread loose and porous.

The difference between the three:

With the improvement of living standards, baking soda is becoming more and more medical or chemical products because of its low starting effect and strong alkaline taste. If bread and steamed bread have no other materials, baking soda can be mixed with white vinegar or vinegar to achieve acid-base balance and increase the starting effect.

Although both yeast powder and yeast powder can play a role, there are still differences.

Baking powder is made up of chemicals. It can be compensated by chemical reaction to produce a large amount of carbon dioxide. Its advantages are fast start-up, little influence by temperature and humidity, and low price, but it is made of chemical substances after all. If there are children and pregnant women at home, it is recommended to minimize the use.

Yeast powder is made by pure biological method. Its advantages are health, easy absorption and good starting effect. Its disadvantage is that it needs a certain temperature and humidity to start. If the weather is cold, it takes more time to start or it is not easy to start, and the price is much higher than that of baking powder.

How to use:

Yeast powder and yeast powder can replace each other, but for efficiency, they are often mixed, because yeast is limited by temperature and humidity, while yeast powder is not. Therefore, after mixing yeast powder and baking powder, a better and faster start-up effect can be achieved.