What is the difference between yeast and baking powder?
By
Dr Juliana Davies de Oliveira (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Juliana Davies de Oliveira graduated in Biological Sciences with an emphasis on microbiology and immunology. She is PhD in Biochemical Process Engineering. With more than 15 years of experience, she has expertise in Bioprocess, Fermentation, Industrial Microbiology, Biotechnology, Bioinputs, Biopolymer and Bioinsecticide production and Biosecurity.
Dr Juliana Davies de Oliveira’s Highlights
- Researcher Consultant at the SENAI Innovation Institute (ISI – SENAI CETIQT) and member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
- Postdoctoral fellowship at the Catholic University of Brasilia/Brazil in the Postgraduate Program in Genomic Sciences and Biotechnology
- International Experience in Barcelona/Spain – Department of Chemical, Biological and Environmental Engineering at the Autonomous University of Barcelona/Spain.
- Coordinator and technical-scientific responsible for the Laboratory -Platform of Fermentation in Scale Pilot up to 125 L (Catholic University of Brasilia/Brazil)
- Collaborating researcher at the University of Brasilia/Brazil
- PhD and master’s degree in Chemical and Biochemical Process Engineering at the Federal at the University of Rio de Janeiro/Brazil
- Undergraduate professor at Catholic University of Brasilia/Brazil
- Bachelor’s degree in Biological Sciences: Microbiology and Immunology at the Federal University of Rio de Janeiro/Brazil
Professional profile:
Dr Juliana Davies de Oliveira was a Researcher Consultant for the Biotechnology platform of SENAI CETIQT/SENAI Institute of Innovation in Biosynthetic and Fibers, linked to the fermentation area. In addition, she was a member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
She played a role in leading the fermentation laboratory, including operational training of equipment; installation of a pilot fermenter at the Catholic University of Brasilia/Brazil.
She additionally was an undergraduate Professor in the Biological Sciences, Pharmacy and General Training courses in Postgraduate Courses (Catholic University of Brasilia/Brazil)
She was a researcher at the University of Brasilia/Brazil.
Besides that, Dr Juliana Davies de Oliveira has done a technical visit to the Autonomous University of Barcelona/Spain
Furthermore, she has experience in reviewing scientific articles at the Brazilian Journal of Microbiology and the Microbial Cell Factories.
Education:
- 2020 – Postdoctoral in Genomic Sciences and Biotechnology at the Catholic University of Brasilia/Brazil
- 2014 – PhD in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2010 – Master’s degree in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2008 – Bachelor in Biological Sciences (Microbiology and Immunology) at the Federal University of Rio de Janeiro/Brazil
Relevant Published work & citations of Dr Juliana Davies de Oliveira
Articles
De Oliveira, Juliana Davies; Carvalho, Lucas Silva; Gomes, Antônio Milton Vieira; Queiroz, Lúcio Rezende; Magalhães, Beatriz Simas; Parachin, Nádia Skorupa. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microbial Cell Factories, v. 15, p. 119-126, 2016.
Oliveira, Juliana D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Low Cost Production of Pullulan Obtained From Granulated Sugar and Different Nitrogen Sources. International Journal of Engineering and Technology, v. 15, p. 11-17, 2015.
Oliveira, Juliana D.; Pimenta, Flávia D.; Lopes, Lea M. A.; Sérvulo, Eliana F. C. Rheological Analysis of Biopolymer Produced by Aureobasidium pullulans in Different Sources of Nitrogen. Macromolecular Symposia (Online), v. 319, p. 143-149, 2012.
Patents
De Oliveira, Juliana Davies; Parachin, N. S.; Gomes, A. M. V.; Carvalho, Lucas Silva; Magalhães, B. S. Levedura recombinante da espécie Kluyveromyces lactis para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602018; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016
De oliveira, juliana davies; parachin, nádia skorupa; gomes, a. M. V.; magalhães, b. S.; carvalho, lucas silva. Levedura recombinante da espécie Hansenula polymorpha para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602019; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016.
Book Chapters
Silva, O. B.; Carvalho, Lucas Silva; Almeida, G. C.; Oliveira, Juliana D.; Carmo, T. S.; Parachin, N. S. Biogas – Turning Waste into Clean Energy. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 161-180.
Carvalho, L.; Silva, O. B.; Almeida, G. C.; Oliveira, Juliana D.; Parachin, N. S.; Carmo, T. S. Production Processes for Monoclonal Antibodies. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 181-198.
Conference Papers
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; De Paula, R. C. M.; Sérvulo, Eliana F. C. Avaliação de metodologia para recuperação de pululana livre de melanina. In: 12º Congresso Brasileiro de Polímeros, 2013, Florianópolis. 12º Congresso Brasileiro de Polímeros, 2013.
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Produção de pululana em função das concentrações de carbono e nitrogênio. In: XIX Simpósio Nacional de Bioprocessos, 2013, Foz do Iguaçu. XIX Simpósio Nacional de Bioprocessos, 2013.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Produção de pululana a partir de matéria-prima de baixo custo. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 68.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Avaliação reológica do biopolímero produzido por Aureobasidium pullulans em diferentes fontes de nitrogênio. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 19.
Oliveira, J. D.; Pimenta, F. D.; Lopes, L. M. A.; Sarquis, M. I. M.; Servulo, E. F. C. Seleção de estirpe e fonte de nitrogênio para produção de biopolímero a partir de matéria-prima de baixo custo. In: XVII Congresso Brasileiro de Engenharia Química, 2008, Recife. XVII Congresso Brasileiro de Engenharia Química, 2008.
Oliveira, J. D.; Servulo, E. F. C.; Pimenta, F. D.; Lopes, L. M. A. Utilização de matéria prima de baixo custo para produção de biopolímero. In: IV Simpósio de Microbiologia Aplicada, 2009, Rio Claro/SP. Holos Environment – Suplemento 1 – IV Simpósio de Microbiologia Aplicada, 2009. v. 9.
You can view some of Dr Juliana’s work below and links to her professional profile:
Research Gate: https://www.researchgate.net/profile/Juliana-Oliveira-2/research
Google Scholar: https://scholar.google.com/citations?user=G3ZLG84AAAAJ&hl=pt-BR
Linkedin: linkedin.com/in/juliana-davies-de-oliveira-285749197
Reviewer 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 article, we are going to answer the question,”What is the difference between yeast and baking powder?”, and discuss what yeast and baking powder is along with the nutritional profile and health benefits of nutritional yeast.
What is the difference between yeast and baking powder?
The difference between yeast and baking powder is that yeast is a natural leavening agent, whereas baking powder is a chemical one.
Another difference is that, in general, yeast allows the bread to rise outside the oven, while yeast is activated inside the oven (1).
What is the role of yeast in dough rising?
The role of the yeast in the fermentation of the dough is to produce carbon dioxide (CO2) which is trapped in the dough, causing it to rise and forming cavities typical of the crumb of bread (2).
Yeasts consume starch sugars present in flour for their growth, reproduction, and maintenance of cellular functions (2).
The consequence of this is the production of some substances, such as carbon dioxide and ethanol as the main products. This gas allows the gluten proteins in the flour to expand and allow the dough to rise. In addition, yeasts, in addition to increasing the dough, are also responsible for good texture and flavor (2).
There are two types of natural leavening agents:
- Fresh yeast (also called compressed cakes): At the end of yeast production (fermentation), the fermented broth/yeast is concentrated to a solid concentration of approximately 20%. Cream yeast is practically a liquid product. Therefore, due to its high water content, it needs to be kept in the fridge (2).
It must be kept refrigerated until it is used (at temperatures between 1 and 8 degrees Celsius or 34 and 46 degrees Fahrenheit). It should not be frozen, as this would damage the yeast cells and reduce its fermentative activity.
- Dry yeast (also dry powder): it is a form of compressed yeast that is filtered to remove water, raising its solids content to approximately 30%, so it is still wet. This, in turn, is dried using dryers, generating a granular powder. Its advantage over compressed yeast is that, as its water content is very low, which reduces the chance of microbial contamination, it does not require refrigeration (2).
Dry yeast has the following advantages over fresh yeast: higher yield (use of smaller amounts); longer bench time (which allows manipulation of the dough while the yeast is activated); it does not need to be refrigerated and has a longer shelf life (two years versus a few weeks for fresh yeast) (3).
It is interesting to remember that, during yeast growth, not only carbon dioxide is produced, as well ethanol. Ethanol also helps the expansion of gas and ultimately the loaf rise (4).
Due to the low evaporation temperature of ethanol (about 78 degrees Celsius or 173 degrees Fahrenheit), it evaporates when the dough is put in the oven, which is why we do not consume it in the final food (4).
What is the chemical reaction of baking powder in baking?
The chemical reaction of baking powder in baking is an acid-base reaction that produces carbon dioxide.
A blend of baking soda and cornstarch eliminates the need to add the acidic components needed to activate the baking soda. Two reactions take place. The first occurs when a liquid reacts with baking soda. The second occurs when the temperature increases (inside the oven) (5).
Baking powder is mainly composed of sodium bicarbonate (NaHCO₃) and smaller amounts of ammonium bicarbonate (NH₄HCO₃) and potassium bicarbonate (KHCO₃). There is also the addition of a pre-mixed weak acid in proportions defined by each manufacturer. During chemical fermentation, CO2 is produced by KHCO₃ and sodium bicarbonate during dough resting and by NH₄HCO₃ during oven heating (6).
Unlike fresh yeast, it is not recommended that baking powder be refrigerated. It must be kept in a dry environment and away from moisture, that is, out of the refrigerator (7).
It is worth noting that sodium bicarbonate can replace baking powder. However, there is a need to add some acid, such as citrus juice, sour cream, and buttermilk, to create the required acidic environment for the reaction to occur (8,9).
Sodium bicarbonate reacts with any acidic material to liberate carbon dioxide gas (10). Baking powder already contains an acid component no need to add an acidic ingredient (9).
Which is better, yeast or baking powder?
Both yeast and baking powder are good. However, each of them has advantages and disadvantages, which will be discussed below.
Baking powder is much faster in action (11) as yeast takes longer to become active (12).
To prepare gluten-free breads, the use of baking powder is the most suitable for the production of gluten-free bread, as it acts during the mixing process when it comes into contact with the liquid in doughs and doughs, and, again, in the cooking process. , when heat is applied. For gluten-free doughs, an “extra yeast” is needed to create good air pockets (16).
Fresh yeast and also dry yeast are usually gluten-free. If gluten is present in the final product, this must be declared on the list of ingredients (13).
The special property of yeast is that it is a collection of living organisms and its capacity for growth is malleable and gigantic. Yeast can be manipulated and grown in your baked goods in many different ways and amounts (16).
Is there any harm in consuming foods that use baking powder or yeast?
No, there is not any harm in consuming foods that use baking powder or yeast.
Baking powder is recognized as safe by regulatory authorities such as the US Food and Drug Administration (FDA) (14). Likewise, the yeast Saccharomyces cerevisiae (used in bread-making) is categorized under GRAS (Generally Recognized As Safe) by FDA safe for human consumption without toxicity or side effects (17).
Nonetheless, baking powder can contain gluten, which is a concern for celiac individuals (15).
Other FAQs about Yeast and baking powder that you may be interested in
How to make fresh yeast from dry yeast
How much yeast is in a package?
What can I substitute for yeast?
5 Substitutions for baking powder in pancakes
Conclusion
In this brief article, we answered the question,”What is the difference between yeast and baking powder?”.
References
1. Hambelton K. Return to the Source: God’S Design for Nutrition. WestBow Press; 2018.
2. Ali A, Shehzad A, Khan M R, Shabbir M A, Amjid M R. Yeast, its types and role in fermentation during bread making process-A Review. Pakistan Journal of Food Sciences. 2012;22(3):171–9.
3. Vianna FSV, Redoschi G, Lage MF, Ikemoto MY, Coelho ST. Manual prático de panificação Senac. Editora Senac São Paulo; 2020.
4. Horstmann SW, Atzler JJ, Heitmann M, Zannini E, Arendt EK. Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters. European Food Research and Technology. 2018 Sep 4;245(1):213–23.
5. Gonzalez R, Crean D. Baking: The Ultimate Cookbook. Simon and Schuster; 2022.
6. Brodie J, Godber J. Bakery Processes, Chemical Leavening Agents. In: Kirk-Othmer Encyclopedia of Chemical Technology [Internet]. Hoboken, NJ, USA: John Wiley & Sons, Inc.; 2007 [cited 2023 Jun 16]. Available from: http://dx.doi.org/10.1002/0471238961.0308051303082114.a01.pub2
7. Mattern M. Nom Yourself: Simple Vegan Cooking. Penguin; 2015.
8. Chono K, Itahara Y, Mochida Y, Akai N, Tominaga M, Sato K. A Nonfermented Bread-Like Food Leavened by Microwave Heating. Food Science and Technology International, Tokyo. 1998;4(4):250–3.
9. Dupree N, Graubart C. Southern Biscuits. Gibbs Smith; 2011.
10. Gökmen V, Açar ÖÇ, Serpen A, Morales FJ. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking. European Food Research and Technology. 2007 Apr 11;226(5):1031–7.
11. Lavelle C, This H, Kelly AL, Burke R. Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications. CRC Press; 2021.
12. University of Cambridge. Farm Economics Branch. Farmers’ Bulletin. U.S. Government Printing Office; 1937.
13. Shelton T. Gluten-Free Baking: Perfect Gluten Free Bread, Cookies, Cakes, Muffins and Other Gluten Intolerance Recipes for Healthy Eating. Essential. Independently Published; 2019.
14. U.S. Food & Drug Administration. CFR – Code of Federal Regulations Title 21 [Internet]. Code of Federal Regulations Title 21. 2023 [cited 2023 Jun 16]. Available from: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=182.1
15. Llewellin M, Aldiss S. Leave it out. Nursery World. 2015 Jun;2015(11):18–9.
16. Sauvage J. Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats. Chronicle Books; 2012.
17. Schreuder MP, Mooren ATA, Toschka HY, Theo Verrips C, Klis FM. Immobilizing proteins on the surface of yeast cells. Trends in Biotechnology. 1996 Apr;14(4):115–20.
