What is the difference between baking soda and yeast? Let's take a look together.
The difference between baking soda and yeast
1, different attributes
Scanning electron micrograph of yeast
Baking soda, the scientific name of sodium bicarbonate, is a carbonate chemical with the chemical molecular formula of NaHCO? ; Yeast is a unicellular fungus and a typical heterotrophic and anaerobic microorganism, which can survive under aerobic and anaerobic conditions and is a natural starter. In terms of attributes, baking soda belongs to chemical substances and yeast belongs to natural microorganisms.
2. Different characteristics
sodium bicarbonate
Baking soda is a white crystalline powder, which is salty, soluble in water and produces carbon dioxide in humid or hot environment. The appearance of yeast is small yellow-brown particles, and yeast cells mainly grow in acidic and humid sugar-containing environment.
3, the working principle is different
yeast
Both baking soda and yeast can play the role of dough mixing, but the working principle behind it is different. When baking soda is decomposed by heat, it will react chemically and produce a large amount of carbon dioxide gas. In the process of steaming pasta, carbon dioxide will expand when heated, and pasta will become soft. However, the use of baking soda will seriously destroy the B vitamins in flour.
yeast
In the process of fermentation, yeast also produces a lot of carbon dioxide. Due to the formation of reticular tissue in gluten, these carbon dioxide gases will remain in the reticular tissue, thus making the pastry tissue loose and porous, increasing the volume and improving the gas holding capacity of dough. The whole fermentation process is a biological process, which also improves the nutritional value to some extent.
In terms of working principle, baking soda fermentation process is a chemical reaction, while yeast fermentation process is a purely natural biological process.
4. Different uses
sodium bicarbonate
Yeast has a long fermentation time and is greatly influenced by environmental temperature and humidity. Generally used for Chinese pastry such as steamed bread and steamed buns, and other dough that needs long-term fermentation, and also used for western pastry bread. In the process of making these pasta, yeast for fermentation is the first choice, because yeast is a natural preparation and does not add any chemical components. If the cake is sour due to too long fermentation time, a small amount of baking soda can be used to neutralize the acid and eliminate the sour taste in yeast.
In cakes, biscuits and other cakes, low-gluten flour is generally used, and the batter is thin in texture and weak in gas holding capacity, which is not suitable for yeast fermentation. Baking soda or baking powder is generally used for fermentation. In addition, a small amount of baking soda can make cookies more crisp.
Tips for using baking soda and yeast
Yeast dough
1, when adding water to yeast powder, be sure to control the water temperature. If the water temperature is too high, it will kill the yeast in the yeast and make it ineffective in fermentation.
2. The dough with baking soda must be cooked as soon as possible, otherwise it will affect the fermentation quality and the taste of the finished product; In addition, the dosage of baking soda should also be controlled. If you put too much, cakes will become bitter.
When making cakes, we often use baking powder, which is a white powder, baking soda mixed with other acidic substances, and corn flour as filler. It will ferment faster than baking soda and is mainly used to make cakes and biscuits. When baking powder meets water, it will produce a lot of gas, which cannot be directly dissolved in water. Instead, mix it with flour first and then add water.
label
Fermented and expanded dough
Although both baking soda and yeast have the function of fermentation and puffing in the process of making cakes, there are many differences between them, mainly in four aspects, namely, different attributes, different characteristics, different working principles and different uses. Next time you cook pasta, don't be silly and confused, but use it in a targeted way, so that it can be really used in place.