Does baking powder have yeast?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “does baking powder have yeast” with an in-depth analysis of whether or not baking powder contains yeast. Moreover, we are going to discuss the difference between baking powder, yeast, and baking soda.
Bakery products are mainly prepared by refined wheat flour. 25% of the total production of wheat is used in the manufacturing of bakery products, which are rich in fats, starch, and energy but lacking in fiber and protein (1).
So without much ado, let’s dive in and figure out more about it.
Does baking powder have yeast?
No, baking powder does not have yeast present in it. Both the baking powder and yeast are leavening agents and are widely used for baking purposes. But both of them are two different entities and have their unique properties.
Moreover, both of them have different approaches for leaving the dough in which they are used. If on one hand, baking powder makes the texture of the dough fluffy, it is the result of a chemical reaction while on the other hand, the leavening action of the yeast is the result of a biological reaction.
Leavening agents cause expansion of doughs and batters by the release of gasses within food mixtures, producing baked products with porous structure. Leavening agents are used in food products to help create structure and texture through gas expansion because of a chemical reaction or as the nucleation seed for gas formation. Leavening can be achieved by various methods including yeast fermentation, by mechanical incorporation of air through mixing and creaming, formation of water vapor during baking and creation of carbon dioxide and/or ammonia by chemical leavens (2).
What is the difference between baking powder, yeast, and baking soda?
Baking powder
Now when it comes to baking powder, it is specifically used for baking purposes and is a complete leavening agent. It differs from baking soda due to the extra ingredients that are added in its formulation like starch and cream of tartar. Thus, it has both the acidic (cream of tartar) and basic (baking soda) components present in its formulation and does not require the addition of any extra acidic substance for activation.
Thus what happens is that as soon as the baking powder comes in contact with a liquid the acidic and the basic component of the baking powder reacts with each other and liberates out carbon dioxide that gives a fluffy and light texture to the cookies or muffins in which baking powder was used.
When combined with water, the sodium bicarbonate and acid salts react to produce gaseous carbon dioxide. The acid-base reaction can be generically represented as shown:
NaHCO3 + H+ → Na+ + CO2 + H2O
A typical formulation by weight contains about 30% sodium bicarbonate, 5-12% monocalcium phosphate and 21-26% sodium aluminum sulfate (2).
Last but not least the corn starch present in the formulation of the baking powder is neutral and its work is to hinder the acidic and the basic components present in the baking soda to react with each other.
If no acidic item is used in the recipe, it is better to use baking powder in this scenario as it already contains both the acidic and basic components and does not require any additional acidic item for its activation.
Yeast
Yeast is used as a leavening agent for a long time. Both fresh and dry variants of the yeast are used in a variety of doughs, bread, and even in the production of beer. Yeast is a biological leavening agent and feeds on the sugar present in the solution. Then it liberates out carbon dioxide that is responsible for making the fluffy buns. That is the very reason that it is advised to firstly add the yeast in a bowl of warm water containing sugar so that the yeast can activate.
The commercially available yeast is present in its dormant state so that it does not react while it is in its packaging. To activate the yeast, it has to be first added in warm water with sugar, honey, or fructose syrup added in it.
The most common strain of yeast used in bread making is Saccharomyces cerevisiae. Yeast releases enzymes to metabolize fermentable sugars yielding ethanol and CO2. Most of the alcohol is volatilized in baking andCO2 provides leavening. It gives a distinct aroma and flavor to the product (2).
Afterward, when the now activated yeast is added to the dough what happens is that the yeast produces carbon dioxide and alcohol as a result of the fermentation. The carbon dioxide rises to the surface of the dough and makes it fluffier and softer.
Moreover, yeast is also responsible for that particular flavor and aroma that the bread develops after fermentation. Thus, yeast not only differs in the nature of its reaction but yeast also takes more time for its leavening action and imparts a characteristic flavor and odor to the bread.
You can read about the substitutes for yeast here.
Baking soda
Baking soda is pure sodium bicarbonate and is a white crystalline powder that has a wide array of uses ranging from baking and cooking (as a leavening agent) to cleaning and it is also used as an odor absorber and stain remover.
While specifically talking about its use in baking and cooking, when it mixes with any acidic substance, being an alkali, it reacts with the acid and liberates carbon dioxide. This gas is responsible for that risen and fluffy texture of the bread, cookies, etc. that you add baking soda to. Moreover, this is the very reason that many recipes call for adding lemon juice or buttermilk in them.
When used alone, baking soda reacts quickly with heat and CO2 may escape from raw batter before it is able to leaven. It even reacts with the shortening and a residual flavor is felt besides causing unpleasant taste, brown color and alkaline odor. Therefore, baking soda must be combined with a suitable quantity of acid so that neutral residue is formed (2).
So the recipe which includes some acidic items like buttermilk, tartaric acid, or lemon juice, it is better to use baking soda there as baking soda needs an acidic substance to react with and form carbon dioxide.
Other FAQs about Baking Powder which you may be interested in.
How can I replace baking powder?
How to counteract too much baking powder in a recipe?
Conclusion
In this brief guide, we answered the question “does baking powder have yeast” with an in-depth analysis of whether or not baking powder contains yeast. Moreover, we discussed the difference between baking powder, yeast, and baking soda.
Citations
- Biljwan, M., et al. Recent Development in Dough Based Bakery Products: A Mini Review. Pharma Innov J, 2019, 8, 654-658.
- Neeharika, B., et al. Leavening Agents for Food Industry. Int. J. Curr. Microbiol. App. Sci, 2020. 9, 1812-1817.
