I was hoping to learn how Yeast--Baking Soda -is used in Cooking .?

H

Hank

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Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. When the dough is baked it "sets" and the pockets remain, giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is of the same species common in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking. Sugar and vinegar are the best conditions for yeast to ferment. In bread making the yeast respires aerobically at first producing carbon dioxide and water. When the oxygen is used up anaerobic respiration is used producing ethanol as a waste product; however, this is evaporated during the baking process.

Sodium bicarbonate (baking soda) is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, that helps dough "rise". The acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe.[3] Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates (especially good) or cream of tartar.
 
If you look at a piece of bread closely, you will see that it is full of tiny holes. This is what makes bread, rolls, cakes, and other baked goods light and fluffy.

This happens during baking, when gases in the dough expand, and fluff up the flour. There are several ways to make this happen.

One is yeast. This is a microscopic organism which feeds on the flour and multiplies. As it does, it produces alcohol (a liquid) and carbon dioxide (a gas). When the dough is baked, the alcohol evaporates, but the carbon dioxide expands, making the dough fluffy. This also happens somewhat before baking, when the dough "rises."

Baking soda also produce carbon dioxide, but it does so only by a chemical reaction with acids in the food. This is why pancakes made with a little lemon juice are extra light and fluffy.

Baking *powder* has its own acid components included, and can make dough rise even if there are no acids present in the food.

Double-acting baking powder also contains an ingredient which releases gas upon heating.

"Self-rising" flour is, essentially, a combination of flour and baking powder, pre-mixed.

Meat tenderizer is a completely different proposition. It generally contains papain, and ingredient of the papaya plant (not juice!) which begins the breaking down of the fibrous portions of meat before cooking, through a chemical reaction.

Hope this helps!
 
I need to learn some Culinary skills if I am going to make some savings for the future. . Yeast--Baking Soda-- Meat Tenderiser usage has got me flummoxed. Can someone with a few minutes to spare Help me out please.
 
If that didn't confuse you nothing will. Yeast is used mostly in bread making or any dough type food to make it rise. Baking soda is also a leavening agent but is found more in cookies and cakes. Meat tenderizer is seldom used but does just what it says, tenderizes meat. Anything acidic will do the same thing. It is also known as MSG.
 
baking soda is used for making cookies cakes muffins by mixing it with the batter and putting some at the bottom of the pan you cooking it in it can also be used to make fudge by mixing it with the mixtre to get a better taste and vanilla
 
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