Can the difference between baking powder and yeast replace baking powder?

Although baking powder and yeast are both used to make dough, there are still many differences:

1, from the type, baking powder is a compound leavening agent, neutral; Yeast is a kind of biological starter.

2, different fermentation methods, baking powder is chemical fermentation, baking powder contains baking soda and tartaric acid, and generates carbon dioxide when heated with water; Yeast is biological fermentation, and yeast produces carbon dioxide through yeast.

3. Different uses. Baking powder is usually used to bake cakes, cookies and desserts, while yeast is mainly used to bake bread.

4. The start time is different (i.e. fermentation occurs). The baking powder starts quickly; But the yeast powder made by yeast is slow to start.

5, the degree of environmental impact is different. Baking powder is little affected by temperature and humidity; Yeast powder 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.

6. The price is different. The price of baking powder is low; Yeast is more expensive.

7. Health and safety are different. Baking powder is a kind of chemical expansion agent, which is composed of chemical substances. It is recommended to minimize the use of children and pregnant women at home; Relatively speaking, yeast is natural, nutritious, healthy and safe, and will not produce bad flavor.

Can baking powder and yeast be used together?

Baking powder and yeast cannot be used together.

Baking powder is a kind of chemical initiator, there are two kinds, one is alkaline, and its main components are sodium bicarbonate and ammonium bicarbonate; The other is a compound, the main components of which are alum and ammonium alum. Medical proof shows that alum contains aluminum. Using chemical baking powder, especially baking powder containing alum, is easy to cause Alzheimer's disease, osteoporosis, cardiovascular diseases and so on. It is harmful to human body. If you want to buy baking powder now, you must pay attention to whether it is "aluminum-free baking powder" (there is a note on the product label); Too much baking powder will make the dough yellow.

Yeast powder is a natural ingredient, and yeast is a natural microorganism, which contains protein, B vitamins, trace elements and dietary fiber. Generally, most of the yeast powder we use for fermentation is active dry yeast, which is to hibernate and dry the live yeast. When it is used, it is added to the flour and water environment, and the yeast will "revive" again, and at the same time, it will produce carbon dioxide, which will make the dough fluffy.

Although baking powder and yeast can be used together, if they are used at the same time, the dough is easy to be fluffy, the surface is not smooth, and the dough may turn yellow because of baking powder, so it is safer and more nutritious to make dough with yeast. Try to avoid making dough with chemical baking powder.

The efficacy of baking powder and yeast

The efficacy of baking powder:

Baking powder, also known as baking powder and baking powder, is mainly used as a quick loosening agent for flour food. Some kinds of baking powder, including sweet and edible baking powder, is a kind of fast starter, which is not only fast in fermentation, but also not easily affected by environmental factors such as temperature and humidity, and is mainly used for the rapid fermentation of grain products. Specifically, it is mainly used to make cakes, cakes, steamed buns, steamed buns, shortbread, bread and other foods.

The efficacy of yeast:

Yeast is divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of pie and noodles, and nearly 2 times higher in protein.

Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Selenium, chromium and other minerals in yeast have the functions of anti-aging, anti-tumor, preventing arteriosclerosis and improving human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body. Dough undergoes a series of complex biochemical reactions during fermentation, resulting in the unique fermentation flavor of bread products. At the same time, the unique aroma of bread products and the strong appetizing baking aroma were formed.

Because the main component of yeast is protein, protein accounts for almost half of the dry matter of yeast, and the content of essential amino acids in human body is sufficient, especially the lack of lysine in grains. On the other hand, it contains a lot of vitamin B 1, vitamin B2 and nicotinic acid. Therefore, yeast can improve the nutritional value of fermented food.