They are all different, although they all play the role of fluffy. Yeast is a microorganism. Baking soda is a kind of compound bicarbonate (NaHCO3). One is through biological expansion, and the other is through chemical expansion. But the effect is similar. There is no harm.

Extended content:

sodium bicarbonate

Unlike soda ash (sodium carbonate) and baking soda (sodium bicarbonate), baking soda is made from soda ash solution or crystal after absorbing carbon dioxide. So baking soda is also called edible alkali (powder) in some places Baking soda is solid, round, white and easily soluble in water.

Monosalts are: normal salt, acidic salt and alkaline salt. Sodium bicarbonate is an acid salt produced by neutralization of strong alkali and weak acid, which is weakly alkaline when dissolved in water.

In the mass production of steamed bread, fried dough sticks and other foods, noodles are often mixed with melted water of baking soda powder, which is decomposed into sodium carbonate, carbon dioxide and water after heating. Carbon dioxide and water vapor overflow, which can make the food more fluffy, and sodium carbonate remains in the food. Too much baking soda in steamed bread will taste. ?

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