What is the essence of baking powder and yeast powder? Is the steamed bread made from it different from the traditional old fermented steamed bread?

Simply put, the so-called starter, also known as starter, is actually dough containing yeast. When kneading the dough, the yeast head is mixed in. At a suitable temperature, the yeast inside begins to ferment and produce carbon dioxide, and the dough is initiated. Finally, leave a small dough as the fermentation head for next use. Yeast powder is pure dry yeast powder obtained by appropriate technology (usually vacuum freeze-drying). When you put it in the dough, the yeast inside will start to ferment, produce carbon dioxide and make the dough rise. This is the same as the principle of bulky hair. But also is more convenient, has no safety problem, and is harmless to human body after long-term use. Baking powder is a powder containing baking soda (sodium bicarbonate) and some weak acids. The two will not react under dry conditions. When you live in noodles with water, acid-base neutralization will occur, and at the same time, carbon dioxide will be released, which will make noodles fluffy, similar to the role of yeast fermentation: noodles are triggered. The residue after the reaction of qualified baking powder is also harmless to human body, so long-term use will not cause harm to people. The baking powder is fast and the yeast fermentation is slow. Dough with the same weight will usually become bigger with baking powder after a short period of dough preservation, but the quality of steamed bread will not be obviously different just because of the different volume. After all, the conservation of mass is to be observed. It is reported that one and a half kilograms of steamed bread can be made by the old method. The new method doubled the number of steamed bread. . . The front is the weight, and the back is the number. There is no comparability at all. With the same weight of flour, more steamed buns are made, and naturally each steamed bun is lighter. . Even the traditional dough fermentation method can save flour for a long time and make steamed bread big and fluffy. The same flour can also make steamed bread with the same size and more quantity. In addition, the original report said that "additives should not be used excessively, which will be harmful to human body." In Weibo, it is misinterpreted as "various media such as yeast powder and baking powder have appeared on the market, which are likely to replace the starter. Steamed bread made of these is harmful to human health after long-term consumption. " . .