1, baking powder baking powder is the chemical reaction between acidic substances and alkaline substances after contact with water to produce carbon dioxide, which makes the dough swell and soften. When we buy baking powder, we suggest to buy "double-effect baking powder", which will not only react with water, but also produce gas during cooking, making the finished product more fluffy and delicious.
At present, aluminum-free baking powder is circulating in the market. This baking powder contains no toxin and will not cause harm to human body. You can use it safely. One of the biggest advantages of baking powder is that it does not require much temperature. It is mainly used to make desserts. We add a proper amount of baking powder to cookies, which can make the cake ferment faster, make the finished product more fluffy, keep the cake from shrinking and taste very good. At the beginning, the chemical reaction is more intense, which can produce more carbon dioxide, so it is faster for making bread.
2. The chemical name of baking soda baking soda is sodium bicarbonate. Generally, baking soda will form a chemical reaction when it comes into contact with water or acidic substances, releasing carbon dioxide gas, resulting in fluffy effect. However, baking soda has great limitations because of its poor effect.
Baking soda is mainly used as baking leavening agent, but generally using baking soda will make the fermentation effect slightly worse, and the relationship between alkali often makes steamed bread have a great alkali taste. In western-style cakes, baking soda is usually used with acidic substances at the same time, which makes the soft holes in the cakes richer and the biscuits crisper.
3. Yeast powder is a beneficial microbial fermentation. Activating yeast at suitable temperature and humidity makes the sugar in flour release a lot of gas through microbial fermentation, thus making dough fluffy. Yeast powder is a widely used health food.
Generally, we often use steamed bread, flower rolls, steamed stuffed buns, fried dough sticks and other pasta. However, yeast fermentation is limited by temperature, that is, the temperature around 25-35 is the easiest to ferment. If the temperature is too low, the fermentation is too slow, and the temperature is too high, it is easy to destroy microorganisms, resulting in poor fermentation effect.
In fact, yeast powder, baking soda and baking powder can all be used as starter, but each starter also has certain limitations. Generally speaking, baking soda has the worst effect, and the baking powder is very fast, but it is mainly a chemical reaction. Yeast powder commonly used in our family is microorganism, which is the healthiest. Yeast is mostly used in Chinese cakes such as steamed bread, steamed stuffed bun, fried dough sticks and pancakes. Baking powder often appears in bread, cakes and biscuits.