Those who make pastries frequently have baking powder and yeast at home. The purpose of using them is to make the product we make swell. So what is the difference between them?

It is the accumulation of carbon dioxide in the product that provides the swelling process in a product. As a result of the use of yeast and baking powder, carbon dioxide accumulates and the swelling process takes place.

What is the difference between the two?

Yeast consists of living organisms. It makes the dough swell with the carbon dioxide formed by fermenting the sugars in the dough. Some time is needed for the swelling process to occur. In addition, compounds formed as a result of fermentation add flavor and aroma to the product.

Baking powders are chemical. Carbon dioxide is formed as a result of the reaction of bicarbonate with acids in aqueous environments. Baking powders are tasteless. Therefore, it does not cause any taste changes in the product. Also, no waiting time is required.

Although their purpose of use is the same, their structures are different. It is often used both in kitchens and commercially.

Source: Dizlek H., Gül H., Kabartma Tozları ve Unlu Mamullerde Kullanımları (Baking Powders and Their Use in Bakery Products), Gıda, 2009, 34(6):403-410.