Friends who often make pasta will use some "leavening agent", the so-called leavening agent is actually added to the flour after the water, temperature, acidity and alkalinity conditions to produce some columns of reactions, the reaction process will release a lot of carbon dioxide gas, so that the dough is propped up, the inside produces a lot of small pores, and then make the pasta soft and fluffy.
At present, the common leavening agents are yeast powder, baking powder and baking soda, these 3 leavening agents have their own characteristics, and the principle of their noodles is also different, many novice friends may be confused, how to choose and use them?
Today Ahu will focus on the difference between yeast powder, baking powder and baking soda, say their advantages and disadvantages, help you eliminate confusion, and make pasta in the future without seeking people, more handy.
<h1 class="pgc-h-center-line" data-track="4" > yeast powder</h1>
Advantages Keywords: biological fermentation, pure natural, full fermentation
Disadvantages Keywords: low temperature, high temperature is not tolerant, fermentation time is long
Speaking of yeast powder to mention the "old noodles", in fact, yeast and old noodles work the same, are the use of yeast to convert starch into sugar, and then the sugar will produce a lot of gas after consumption, so that the glutened dough "blow up", but the "old noodles" in the yeast is not pure, but also contains a large number of lactic acid bacteria, this bacteria is fermented yogurt strains, the same will make the dough sour, and fermentation is not easy to control.
The yeast powder is more "pure" more, first of all, he and the old noodles are all pure natural starters, but the purity of the yeast powder is higher, there will be no sour situation in the noodle process, and the steamed steamed buns and so on have a fragrance, better is our commonly used "high activity dry yeast" is better to preserve, unlike the "old noodles" must be stored at low temperatures.
The only drawback is that the fermentation process will be controlled by the "temperature", because the yeast is pure natural, after being activated, its life and death is easily affected by temperature, the best fermentation room temperature of yeast is between 25 and 35 degrees, more than 40 degrees after the yeast is easy to die, fermentation will stop and slow down, less than 20 degrees when the yeast activity decreases, with the temperature decrease Fermentation speed will also become slower.
Therefore, when fermenting dough in winter, we must do a good job of heating and keeping warm, you can do a good job in the air-conditioned house, next to the radiator, or even burn a little warm water, and put the dough on warm water to ferment, which can improve the success rate.
<h1 class="pgc-h-center-line" data-track="12" > baking powder</h1>
Advantages Keywords: not controlled by temperature, fast fermentation speed, double-effect fermentation
Disadvantage keywords: bitter taste, aluminum is not healthy
In fact, strictly speaking, the work of baking powder cannot be called "fermentation", it must belong to chemical leavening agent, and it is a composite chemical leavening agent, and the process of releasing gas is a chemical reaction.
Baking powder is a white leavening agent made of alkaline baking soda with some acidic substances, and corn flour as a filler, in which the role of corn flour is to separate the acid and alkali two substances, to avoid their contact with each other and react early. After the baking powder comes into contact with the water, it immediately begins to release gas, and in the process of contact with high-temperature baking, it will continue to increase the release of gas, so that the pasta will expand more, so as to achieve the principle of "double effect" fermentation.
It can be seen from the above that the speed of "fermentation" of baking powder is still very fast, and it is not controlled by room temperature, and it will be "fermented" to upgrade in the process of encountering high temperature baking, but baking powder contains alkaline substances, if the amount of addition is not well controlled, it is easy to make the pasta bitter, and baking powder contains "aluminum" ingredients, and eating too much is harmful to the body.
Generally used alone to make some fried foods, such as fried fritters. "Fermented" some low-gluten batters with a thinner texture are also suitable for baking powder, such as cakes. And to use the "no aluminum" (not at all aluminum, but in line with national regulations) formula; in addition, in some of the more convenient use of "spontaneous powder" is also added to baking powder.
It is not recommended to use "baking powder" for families to make some Chinese pastries, such as buns, steamed buns, flapjacks, etc., because it requires a large amount of baking powder alone, which can reach 3% of the flour amount, which is not as healthy and convenient as yeast powder.
<h1 class="pgc-h-center-line" data-track="20" > baking soda</h1>
Advantages Keywords: neutralize sourness, extend shelf life, crispiness, clean
Disadvantage keywords: the amount of gas is not large, there is an alkaline taste
Baking soda and baking powder are chemical leavening agents, and baking powder also contains "baking soda", but the final properties of the two are not the same, baking powder there are acidic substances to neutralize baking soda, so baking powder as a whole is neutral, and baking soda is a thoroughly alkaline substance.
Baking soda, the appearance of white powder, the taste is salty, easy to dissolve in water, in the water and high temperature environment will release carbon dioxide gas, which is also an important reason why it can be used to make noodles, but the amount of gas released by baking soda is not large, the pores inside the dough are also very small, so that the steamed buns are not soft enough, far less than yeast and baking powder Effect is good, and the addition of more is easy to have alkaline taste, dough is easy to yellow, but also easy to destroy the vitamins and other nutrients in the flour.
But baking soda in the noodles is not useless, some of the thinner batter fermentation is suitable for baking soda, such as fluffy cakes, and the "old noodles" after fermentation can be neutralized by baking soda, the same pasta with baking soda can also effectively prevent the deterioration of the summer sour, prolong the shelf life, in some baking, fried pasta can be added can improve the crispy taste of the pasta.
The last thing worth saying is its "cleaning" function, which can be used to clean some oil stains, stains, etc., and cleaning green leafy vegetables with baking soda can effectively prevent them from changing color and yellowing due to high temperatures, such as using this method to solve the problem of yellowing leek buns.
<h1 class="pgc-h-center-line" data-track="29" >- Ahu summary</h1>
In summary, we can know that the most important difference between yeast, baking powder and baking soda is that the fermentation method is different, yeast powder belongs to natural fermentation agent, the fermentation process is that yeast is constantly active, the process is green and healthy, and baking powder and baking soda belong to chemical leavening agent, and the fermentation process is a chemical reaction. In some Chinese-style pasta, as long as there is yeast powder noodles, but pay attention to the influence of temperature on it, some softer cakes, crispy fritters, fried foods use baking soda and baking soda as well, how, you know? Did you solve your confusion?
I am Ahu, a small diner who likes to study food and make food, like today's content can be liked, tomorrow there is more wonderful content waiting for you, thanks for reading, see you tomorrow!