The difference between baking powder and yeast and the use of baking powder
Nowadays, more and more people are teaching themselves to make cakes, cookies, breads and other fermented foods, especially mothers with children. We usually use baking powder or yeast to ferment flour in the production process, but many people cannot tell the difference between the two.
The difference between baking powder and yeast
Although both foaming powder and yeast are used to make noodles, there are still many differences:
1. In terms of type, baking powder is a compound leavening agent that is neutral; yeast is a biological leavening agent.
2. Fermentation methods are different. Baking powder is chemical fermentation. Baking powder contains baking soda and tartaric acid, which generate carbon dioxide when exposed to water heat. Yeast is biological fermentation, and yeast relies on yeast to produce carbon dioxide.
3. Different uses. Baking powder is usually used for baking cakes, cookies, and desserts, while yeast is mainly used for baking bread.
4. The time of initiation is different (that is, fermentation occurs). Baking powder starts quickly; while yeast powder made of yeast starts slowly.
5. The degree of environmental impact is different. Baking powder is less affected by temperature and humidity; yeast powder requires a certain temperature and humidity to start. If the weather is cold, it will take more time to start or it will not be easy to start.
6. The price is different. The price of baking powder is low; while the price of yeast is higher.
7. Health and safety are different. Baking powder is a chemical fluffing agent 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, safe, and does not produce undesirable flavors.
Can baking powder and yeast be used together?
Try not to use baking powder and yeast together.
Baking powder is a chemical initiator, there are two kinds, one is alkaline, the main ingredients are sodium bicarbonate and ammonia bicarbonate; the other is compound, the main ingredients are alum and ammonium alum. Medical proof shows that alum contains aluminum, and chemical baking powder, especially baking powder containing alum, can easily cause senile dementia, osteoporosis, cardiovascular disease, etc., which is harmful to the human body. Now if you want to buy baking powder, be sure to pay attention to whether it is "aluminum-free baking powder" (there is a note on the product label); using too much baking powder can easily make the dough yellow.
Yeast powder is a natural ingredient, yeast is a natural microorganism, containing protein, B vitamins, trace elements and dietary fiber. Generally, the yeast powder we use for fermentation is mostly active dry yeast, which "hibernates" and dries the live yeast. When used, it is added to the flour and water environment, and the yeast is "revived" again. At the same time, it will produce carbon dioxide, which makes the dough fluffy and adds nutrients to the dough.
Although baking powder and yeast can be used together, if used at the same time, the dough is easy to be fluffy and large, making the surface not smooth, and may cause the dough to turn yellow due to baking powder factors, so using yeast to make noodles is safer and more nutritious. Try to avoid using chemical baking powder to make noodles.
The effectiveness of baking powder and yeast
The effectiveness of baking powder:
Baking powder, also known as foaming powder and baking powder, is mainly used as a rapid loosening agent for noodle foods. Some are divided into sweet and edible baking powder. It is a rapid leavening agent, which not only ferments quickly, but also is not easily affected by environmental factors such as temperature and humidity. It is mainly used for the rapid fermentation of grain products. Specifically, it is mainly used to make cakes, cakes, buns, steamed buns, shortbread, bread and other foods.
The efficacy of yeast:
Yeast is divided into two types: fresh yeast and dry yeast. It is an edible and nutritious single-celled microorganism. Nutritionally, it is called "an inexhaustible source of nutrients". In addition to protein, carbohydrates, and lipids, yeast is also rich in a variety of vitamins, minerals, and enzymes. Experiments have shown that the protein content per 1 kg of dry yeast is equivalent to the protein content of 5 kg of rice, 2 kg of soybeans, or 2.5 kg of pork. Therefore, the nutrients contained in steamed buns and bread are 3-4 times higher than those in big cakes and noodles, and the protein content is increased by nearly 2 times.
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 can resist aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity. After fermentation, a phytic acid in flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby improving the body's absorption and utilization of these nutrients.
During the fermentation process, the dough undergoes a series of complex biochemical reactions, resulting in the unique fermentation aroma of bread products. At the same time, it forms the unique aromatic, rich and appetizing baking aroma of bread products.
Because the main component of yeast is protein, which accounts for almost half of the dry matter content of yeast, and the essential amino acid content of human body is sufficient, especially the lysine content that is lacking in grains is more. On the other hand, it contains a lot of vitamin B1, vitamin B2 and niacin. Therefore, yeast can improve the nutritional value of fermented foods.
In addition, yeast not only has edible value, but also has certain medicinal value and feed use value.
Precautions for using baking powder and yeast
Precautions for using baking powder:
1. When making cakes, cookies or desserts, first mix the baking powder with dry powder (dry flour), and then add an appropriate amount of water of about 30 ° C to steam and bake.
2. Pay attention to the shelf life of baking powder: under moisture-proof, cool and sealed conditions, the general shelf life is 12 months, and some may be 3 months or 5 months.
3. Excessive consumption of potassium alum in baking powder ingredients can have a certain toxic effect on the human body. It has been medically proven that it is not advisable to consume large amounts for a long time, otherwise it will lead to osteoporosis, anemia, and even affect the development of nerve cells. And cause Alzheimer's disease.
Notes on using yeast:
1. There is no need to add alkali to make noodles with yeast.
Yeast noodles do not need to add alkali to avoid the destruction of vitamin B1 in flour, and at the same time, it can also avoid affecting the body's absorption and utilization of inorganic salts due to the addition of alkali.
2. Pay attention to controlling the temperature when using yeast.
Pure yeast is added to the dough, and at a temperature of 25 ° C to 30 ° C, it facilitates the growth and reproduction of sugars and other substances in the dough, and uses the enzymes secreted by the yeast itself to gradually decompose the sugars. After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, which makes the dough expand and initiate, and the steamed bread is both loose and soft, and has a wine aroma.
3. A small amount of sugar should be added to the yeast noodles.
Because in order for yeast to play its full role, it is necessary to provide it with sufficient nutrients. When using yeast noodles, a small amount of sugar can be added as a nutrient for yeast activation. However, sugar should not be added too much, exceeding a certain concentration, but it will inhibit the growth and reproduction of yeast, which is not conducive to the growth of dough. Generally, the ratio of sugar to yeast is 1:1, or less sugar.
4. The amount of yeast used should be appropriate.
When the amount of yeast used is 1.5% to 2% of the weight of flour, its fermentation power is the best. It is more convenient and efficient to use active dry yeast to make noodles.
5. Dough containing more oil cannot be made with yeast.
If there is too much grease in the yeast dough, the grease forms an oil film around the starch granules, making it difficult for the starch to decompose into sugar, and the yeast reproduction is limited, which affects the fermentation speed of the dough.
