A wide variety of delicious and healthy baked goods will greatly enrich the family table and will be loved by the whole family, young and old! Many people wish to bake cakes, breads, and many other pastries by themselves. However, due to the lack of knowledge in baking, there are many doubts about the use of yeast, baking powder and soda powder. This short article can explain it clearly and concisely to everyone, making you also an expert and expert in this field!
First of all, yeast, baking powder, and baking soda are all materials that make dough fluffy, making the dough tissue hollow and puffy. This is their commonality.
Yeast is a kind of beneficial microorganisms. When yeast is kneaded into wet dough, it begins to grow and multiply. The substances secreted by the yeast decompose the starch into dextrin, which is further decomposed into maltose, glucose, etc., and finally produces a large amount of carbon dioxide gas. Carbon dioxide gas distributes in the gluten of the dough, turning the gluten into a porous, spongy body. After kneading and baking, the carbon dioxide in the dough is heated and expanded, so that the obtained bread has a loose and porous quality. Moreover, when the yeast is fermented, substances such as alcohol and lactic acid will be produced. These substances will generate esters with aroma at high temperature, so that the baked West Point has a unique flavor and aroma. Yeast is generally necessary to make bread. Yeast powder is mainly used to make bread, steamed buns and steamed buns.
Baking powder, also known as baking powder, is a white powder. Baking powder, also called quick-baking powder, is also a chemical fluffing agent. It releases carbon dioxide gas through a chemical reaction, which expands the volume of cakes, biscuits, and desserts when baking, and plays a soft role. Baking powder is a compound fluffing agent, which is made of baking soda, other acidic materials, and corn flour as a filler. Generally consists of three parts – alkali agent, acid agent and filler. The alkali agent is sodium bicarbonate, that is, baking soda. Baking soda is alkaline. Due to its limited effect, in order to achieve a better effect, some acidic raw materials are added to it for acid-base balance. There are many kinds of acid agent according to the type of baking powder, and it is also the key to adjust the reaction speed of baking powder. The filler is generally starch, and its function is to prevent the alkali and acid in the baking powder from absorbing moisture and reacting prematurely. Baking powder is instant leavening, usually 10 minutes to fluff up the dough. Baking powder reacts when it comes into contact with moisture, acidic and alkaline powders and dissolves in water, some of them will start to release carbon dioxide, and at the same time, more gases will be released during the baking and heating process, which will cause the product to expand and expand. Soft effect. So to make a cake with baking powder, the cake needs to be more fluffy and soft than the cookie. However, excessive use will make the finished product rough, affecting the flavor and even the appearance, so pay attention to the amount when using it. Baking powder should be kept as far as possible to avoid the failure due to moisture.
Baking powder is divided into aluminum-containing and aluminum-free, so you need to read the trademark when you buy it. I personally use Red Mill’s baking powder without any added aluminum, which is safe and healthy. And it is produced on a dedicated production line, without any gluten and other ingredients. When using, do not need to add yeast powder (yeast). Make bread, biscuits, cakes, all kinds of snacks, etc., the effect is super good!
Baking soda (Baking soda), the chemical name is sodium bicarbonate, the aqueous solution is weakly alkaline. The most common use of baking soda is as a leavening agent in baking. When baking soda combines with moisture and acidic ingredients (such as yogurt, chocolate, milk, and honey), it chemically reacts to produce carbon dioxide bubbles that puff up baked goods. Adding baking soda to biscuits can make them crispy. Families often use it as baking powder to make steamed bread. However, steamed steamed buns are often not too soft, because the baking soda does not release much carbon dioxide gas when it is heated, and there are few small pores in the steamed buns, and the noodles are not well formed. In addition, baking soda itself is an alkaline substance. When the amount is too much, the steamed bread will have an alkaline taste, the color will turn yellow, and the vitamins will be destroyed, and the effect is not ideal. If you add a certain amount of acetic acid (table vinegar) to the baking soda, you can make up for the above deficiencies.
What is the important difference between the three?
The difference between baking powder and yeast:
Although both are called baking powder, their properties and usage are different. Yeast powder is made all-natural and relies on yeast to produce carbon dioxide. Baking powder is composed of chemical substances, and it works by producing a large amount of carbon dioxide in a chemical reaction. Baking powder is usually used for baking cakes, cookies and desserts, while yeast is mainly used for baking bread or making buns and steamed buns. Baking powder and yeast powder can be substituted for each other, but are often mixed for efficiency because yeast is limited by temperature and humidity, while baking powder is not. Therefore, after the yeast powder + baking powder is mixed, a better and faster rise effect can be achieved.
The difference between baking soda and baking powder:
Baking powder and baking soda perform similar functions in the baking process, and both are leavening agents, but the two substances are used under different conditions and cannot be substituted for each other. Some recipes call for baking soda, while others call for baking powder. How it is used depends on the other ingredients in the recipe, the ultimate goal is to produce a baked product with a nice texture and delicious taste. Baking soda produces a bitter taste. Baking powder is a common ingredient in cakes and cookies. Baking powder can be used where baking soda is used, but cannot be substituted for baking soda recipes. Baking soda has become more of a medical or chemical product due to its low effect and strong alkaline odor. With the improvement of living standards, baking soda has become more of a medical or chemical product. If you can’t find other materials for making bread and steamed bread, you can use baking soda mixed with vinegar. To achieve acid-base balance, increase the effect.
Something to keep in mind when baking: Many baking recipes call for mixing all the dry ingredients (flour, salt, baking powder) together before adding the liquids, which prevents rapid rise during the mixing process. Many baking recipes tell you to make the process simple and fast, minimizing the escape of gas from the batter. If you stir for too long, the air bubbles will disappear.
Not all recipes call for baking powder, and when baking recipes call for it, substituting baking powder can make the baked product too puffy. Likewise, substituting baking powder with baking soda can cause the baked product to not expand enough. A concern today is the aluminum content of baking powder, especially with regard to its effects on Alzheimer’s disease. You can find numerous brands of baking powder that are aluminum-free.
Baking powder is composed of chemical substances. It relies on chemical reactions to generate a large amount of carbon dioxide to achieve its effect. The advantages are that it is quick to start, less affected by temperature and humidity, and the price is low. However, it is composed of chemical substances after all. It is recommended for families with children and pregnant women. Don’t use a lot. Yeast powder is made by pure biological method. The advantages are that it is healthy, helps absorption, and has a good effect. The disadvantage is that it needs a certain temperature and humidity to start. If the weather is cold, it will take more time to start or it is not easy to start.