Which is better to use, yeast or baking powder when making bread?

A. 1

Whether it's yeast or baking powder, you put it in to make the bread swell.
It's the same effect.
As a result, different recipes are used.
The reason why you can make the bread swell is because
In the case of yeast, if you put it in a flour dough, the yeast generates carbon dioxide after eating the flour, so the bread swells.
Also, in the case of baking powder, sodium hydrogen carbonate is the main ingredient, so if you heat it, carbon dioxide can be generated and bread can be swollen.
When tasting, yeast with biological methods is better than chemical methods with baking powder.

Gentleman 9 years ago 0

OK

A. 2

Usually, we use yeast with strong flour.
After kneading with yeast, leave it for about 2 hours to ferment.
Then, when baked, the bread swells and gives a soft texture.
Baking powder is used for gravity or soft flour.
It has the advantage of being able to bake bread right away because it doesn't have to be fermented.
However, the swelling is low and the taste is less delicious than the yeast.

Gentleman 9 years ago 0

OK