Powder. For the two, which one should be used, or which is better, really makes everyone guilty.
It's hard.
First, let's learn about baking powder and baking powder.
Baking powder: Yeast in baking powder is a beneficial microorganism, which can be used under certain conditions.
Under mass propagation, yeast and dough will grow and multiply in large quantities after being combined, because yeast can
Produce various substances, which can decompose starch into dextrin, and then further decompose it into grapes.
Sugar, etc. Finally, a large amount of carbon dioxide gas is produced and distributed in the dough.
Gluten makes steamed bread as soft as sponge.
Baking powder: also called baking powder and foaming powder. It's white powder, it's chemical expansion.
Agent is made of baking soda powder, acidic substances and corn flour as fillers. Baking powder passes through
The chemical reaction releases carbon dioxide gas, which makes steamed bread fluffy and soft.
Baking powder can be divided into aluminum-containing and aluminum-free, so you need to look at the outer packaging yourself when you buy it.
Is there a description of aluminum?
Baking powder (white powder)
From some conceptual information of the two, we can know that yeast powder and baking powder have the same * * * properties:
They are all materials that make dough fluffy, and they all produce carbon dioxide gas, which makes dough tissue empty.
Holes make the dough swell and loose.
Secondly, understand the nature of yeast powder and baking powder, and then see what is the difference between them.
Different hair speeds
Yeast powder is faster than yeast powder. Baking powder is generally 10.
Minutes, while yeast powder takes 30 minutes, even 1 hour. Shorten the length of baking powder
For the fermentation time, you can choose to use warm water or put the dough in a temperature environment suitable for fermentation.
Go down.
Different temperature requirements
Yeast is limited by temperature, so it is suitable to wake up in the temperature range of about 30 degrees and ferment powder at the same time.
There is no temperature limit.
3. Different water solubility
Baking powder can't soak in water. When it comes to water, a chemical reaction will occur, which will reduce the effect of hair.
Fruit, so when you use it, you should mix it with flour first, and then add flour.
Water. Yeast can be mixed with water, which will not affect the dough if yeast powder is added directly to flour.
In the kitchen, warm water is needed to stir the dough. If cold water is used, there will be yeast powder particles on the dough surface.
4. The dosage of baking powder and yeast powder is different.
Generally, steamed bread, steamed buns, flower rolls, etc. The addition amount is 0.3- 1.2% of flour. And yeast
The dosage of mother powder is usually 0.5- 1% of flour, which is commonly known as 1 kg flour.
2.5-5g of yeast powder. It should be noted here that the amount of yeast powder will change with the change of temperature.
Use less when the temperature is high, and use more when the temperature is low.
To sum up, after understanding the characteristics and differences of yeast powder, from the perspective of safety,
Try to make steamed bread with yeast powder. From the point of view of unrestricted temperature and rapid fermentation,
You can use baking powder. At the same time, we should also understand that both have their own advantages and disadvantages. When making steamed bread,
Can be used together to make steamed bread achieve the best effect, but it should be noted that in
When you use it at the same time, put yeast powder first, then baking powder, because you put it in baking powder at the same time.
Baking soda can inhibit the growth of yeast in baking powder.