Functions of yeast and baking soda are similar i.e. to raise the flour or dough. So we should be able to use either one to make a bread or cake. But you never find bread made with baking soda and a cake made with yeast.
2007-05-25 12:12:17 · 6 answers · asked by Mian H 1 in Food & Drink ➔ Cooking & Recipes
For yeast to really work (leaven) you need to work the dough and develop gluten to trap the gases given off during the fermentation process.
However, for cake, you don't want gluten since gluten will make the cake tough and chewy (like a sourdough loaf).
Baking soda, double acting, produced gases when you mix in the liquid and when you apply the heat. It's "fast-acting" as seen on packages so you get a lot of leavening really quick. This is extremely useful when your cake batter does not have a wheat gluten structre to support it.
2007-05-25 12:31:24 · answer #1 · answered by Dave C 7 · 2⤊ 0⤋
Yes, the functions are similar but results are different. And actually some breads are made using baking powder only, usually called "quick breads". Yeast is a living organism and the dry yeast is activated by adding moisture and feeding with sugar. Baking powder is a chemical and just requires moisture to activate. Yeast will continue to live and create a gas as long as it is fed. Heating kills the yeast. Baking powder is further activated by heating, that is what double acting means. But baking powder is limited and once the chemicals needed for activation are depleted it is done. Here is what is really important. When making a cake you use cake flour. This is milled from a soft wheat and is low protein and high starch. This is the best medium for most things leavened with baking powder. When making bread you use bread flour. This is milled from a hard wheat with a high protein and makes gluten in greater amounts. Gluten is what makes bread dough "stretchy" and is perfect for containing the gas produced by yeast.
2007-05-25 12:59:03 · answer #2 · answered by DaveSFV 7 · 1⤊ 0⤋
They have a completley different taste and texture. Technically you can do this. WHen yeast is used in cakes they end up being donuts or pastries.........having that familar yeast flavor.
Breads using baking powder end up tasting like a cake..heavier. The yeast causes more air to form inside the dough or batter.
2007-05-25 12:19:52 · answer #3 · answered by txpuddinpie 3 · 0⤊ 0⤋
bread made with soad could be irish soda bread. cake with yeast is brioche or rum babas.
yeast is a stronger raising agent used for flour which is heavier than cake flour/sugar mix we use for cakes. baking powder creates a finer crumb which results in better texture for cakes
2007-05-25 12:19:12 · answer #4 · answered by fourplums 4 · 0⤊ 0⤋
They both form CO2 and are both used. Taste and texture is biggest factor. Also, yeast needs some sugar and doesn't do well in acidic mixtures in my experience. On the other hand, baking soda needs somewhat acidic mixture to produce CO2. Yeast tends to release CO2 slower ( or over longer period during cooking) resulting in more airy/fluffy result.
2007-05-25 12:26:59 · answer #5 · answered by Beagle 3 · 0⤊ 0⤋
well, u use flour 2 make ur dough of da bread rise but there are cakes made with yeast but i believe that it has alcohol in it.
2007-05-25 12:27:54 · answer #6 · answered by Anonymous · 0⤊ 2⤋