More and more people are now self-learning to make fermented foods such as cakes, biscuits and bread, especially for mothers who have children. In the production process, we usually use foaming powder or yeast to ferment flour, but many people can't tell the difference between the two.
The difference between baking powder and yeast
Although both soaking powder and yeast are used to produce noodles, the difference is still relatively high:
1, from the type point of view, baking powder is a compound leavening agent, neutral; yeast is a biological leavening agent.
2, different fermentation methods, baking powder is a chemical fermentation, baking soda baking soda and tartaric acid, water heat to produce carbon dioxide; yeast is biological fermentation, yeast is produced by yeast carbon dioxide.
3, use different. Baking powder is commonly used in baking cakes, cookies, and desserts, while yeast is used primarily for baking bread.
4, the time of onset of action is different (that is, fermentation occurs). The baking powder starts to grow faster, while the yeast powder made from yeast slows down.
5. The degree of environmental impact is different. Baking powder is affected by the temperature and humidity; the yeast powder requires a certain temperature and humidity, and if the weather is cold, it takes more time to start or not easy to rise.
6, the price is different. Baking powder has a low price; yeast has a higher price.
7. Health and safety are different. Baking powder is a chemical bulking agent that consists of chemical substances. It is recommended that children and pregnant women should be used at home as much as possible. Relatively speaking, yeast is natural, nutritious, and healthy. It has high safety and does not produce undesirable flavors.
Can baking powder and yeast be used together?
Do not use baking powder and yeast as much as possible.
Baking powder is a chemical hair growth agent, there are two, one is alkaline, the main ingredient is sodium bicarbonate, ammonia bicarbonate; the other is a composite, the main ingredients are alum and ammonium alum. It is medically proven that alum contains aluminum, and chemical baking powder, especially alum powder containing alum, can easily cause senile dementia, osteoporosis, cardiovascular diseases, etc. It is harmful to the human body. Now if you want to buy baking powder, you must Pay attention to whether it is "no aluminum foaming powder" (marked on the product label); using more baking powder will make the dough yellow.
The yeast powder is a natural ingredient. Yeast is a natural microbe. It contains protein, B vitamins, trace elements, and dietary fiber. Generally, the yeast powder we use for fermentation is mostly active dry yeast. It is the active yeast that “hibernatesâ€. When it is used, it is added to the flour and water environment. The yeast is “revived†again. At the same time, it produces carbon dioxide, which makes the dough fluffy and also makes the dough more nutritious.
Although baking powder and yeast can be used together, but at the same time, the dough is easy to fluffy, making the surface not smooth, and may cause yellowing of the dough due to the baking powder, so the use of yeast for baking is safer and more nutritious. Try to avoid using chemical baking powder for baking.
Baking powder and yeast efficacy
Baking powder effect:
Baking powder, also known as foaming powder and baking powder, is mainly used as a quick bulking agent for pastas. Some of the sweet-scented and edible-type baking powders are fast-growing agents that not only ferment fast but are not easily affected by environmental factors such as temperature and humidity, and are mainly used for rapid fermentation of food products. It is mainly used to make cakes, cakes, buns, taro, shortbread, bread and other foods.
Yeast efficacy:
Yeast is divided into two kinds of fresh yeasts and dry yeasts. It is an edible, nutrient-rich unicellular microorganism. It is called "inexhaustible nutrient source" in nutrition. In addition to proteins, carbohydrates, and lipids, yeast is also rich in vitamins, minerals, and enzymes. Experiments have shown that the protein contained in 1 kg of dried yeast corresponds to the protein content of 5 kg of rice, 2 kg of soybean, or 2.5 kg of pork. Therefore, steamed bread and bread contain three to four times more nutrients than cakes and noodles, and protein nearly doubles.
Fermented yeast is also a very strong antioxidant that protects the liver and has a detoxifying effect. Selenium, chromium and other minerals in the yeast can resist aging, anti-tumor, prevent arteriosclerosis, and improve the body's immune system. After fermentation, a kind of phytic acid in flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby increasing the body's absorption and utilization of these nutrients.
During the fermentation process, the dough undergoes a series of complex biochemical reactions, resulting in a unique fermented aroma of the bread product. At the same time, a special aromatic, rich and tempting aroma of bakery products is formed.
Because the main component of yeast is protein, it accounts for almost half of the yeast dry matter, and the human body has sufficient essential amino acid content, especially the relatively low lysine content in cereals. On the other hand, it contains a lot of vitamin B1, vitamin B2 and niacin. Therefore, yeast can increase the nutritional value of fermented foods.
In addition, yeast has a certain medicinal value and feed use value in addition to its edible value.
Precautions for baking powder and yeast
Precautions for using baking powder:
1, in the production of cakes, biscuits or desserts, the first baking powder and dry powder (dried flour) and mix well, then add the right amount of water stirring about 30 °C can be steamed.
2. Pay attention to the shelf life of baking powder: Under the conditions of moistureproof, cool and sealed, the general shelf life is 12 months, and some may be 3 months or 5 months.
3, baking powder powder ingredients in the excessive consumption of potassium alum will have a detrimental effect on the human body, has been medically proven not suitable for long-term consumption, otherwise it will lead to osteoporosis, anemia, and even affect the development of nerve cells. And cause senile dementia.
Precautions for using yeast:
1, do not add alkali with yeast.
The use of yeast to produce no added alkali can prevent the destruction of vitamin B1 in the flour, and at the same time it can prevent the absorption and use of inorganic salts by the human body due to the addition of alkali.
2, pay attention to control the temperature when using yeast.
Pure yeast adds to the dough, at a temperature of 25°C to 30°C, facilitates the growth and reproduction of sugars and other substances in the dough, and gradually decomposes the sugars using enzymes secreted by the yeast itself. After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, so that the expansion of the dough is initiated. The steamed steamed buns are loose, soft, and have aroma.
3. Add a small amount of sugar with yeast.
Because, to make full use of yeast, you need to provide adequate nutrition. When using yeast noodles, a small amount of sugar can be added as a nutrient for yeast activation. But sugar can not be excessive, more than a certain concentration, but inhibit the growth and reproduction of yeast, is not conducive to the dough up. Generally, the ratio of sugar to yeast is 1:1, or less sugar.
4, the use of yeast should be appropriate.
When the amount of yeast used is 1.5% to 2% of the weight of the flour, the fermentation power is best. It is more convenient and efficient to use active dry yeast.
5, dough containing more fat can not use yeast hair.
If there is too much fat in the yeast dough, the grease forms an oil film around the starch granules, which makes it difficult for the starch to decompose into sugar, which limits the reproduction of the yeast and affects the fermentation speed of the dough.
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