Better to use ammonia or yeast for biscuits-proiezionidiborsa.it
When preparing biscuits or sweets in general which is better to choose between baking powder and ammonia? Both are products suitable for the required preparation, but what is the difference? Here is all the information to understand it once and for all.
In which room of the house do you spend most of your time? The answer is undoubtedly the kitchen. Here, in fact, people gather to eat, but also to prepare food and to dabble in the creation of desserts and special recipes.
There are three important meals of the day, breakfast, lunch and dinner, but during the day it’s impossible not to see someone going to open the fridge or the cupboard in search of a snack. Especially if attracted by the smell of a dessert that mom is making so hard.
For most cakes or biscuits ingredients they are always the same, i.e. flour, eggs, sugar, yeast, butter, potato starch and then it depends on what specifically you are preparing. But is it better to use ammonia or baking powder for biscuits? This is a recurring question.
Anyone who tries their hand at preparing these delicacies in the kitchen, whether it’s for a party or for another occasion, knows perfectly well that they can use both without problems. So when to use one or the other? Because? We will look at all of these answers below.
The yeast results in something softer-proieziondiborsa.it
Is it better to use ammonia or baking powder for biscuits? Let’s find out the characteristics of these two products
ammonia and yeast they are different products in their composition. Is one better than the other? This is the question to which we will give a clear and precise answer. First you need to know that neither of these affects the flavour.
Thus, both make the dough rise and do not change the taste of the recipe. The difference lies in the composition, reaction and consistency final result of the dough.
Yeast is made up of bicarbonate and tartaric acid which, with heat, react with each other by releasing carbon dioxide, increasing in volume. While, ammonia is formed from ammonium carbonate which reacts in contact with a liquid, also releasing carbon dioxide.
Ammonia allows for a much more compact dough-proiezionidiborsa.it
In the first case some traces of tartaric acid may remain, while in the second the whole product evaporates during cooking. L’ammonia allows you to have a much more compact dough. Instead, the yeast results in something softer.
So, based on these differences, a person can choose what is most suitable for the recipe he has chosen to prepare. Usually, ammonia is used for breakfast biscuits so that they can be more crumbly and suitable for dissolving in milk.
Why is baking soda also used?
Sometimes the recipe may call for a small amount of baking soda in the dough. What does its use involve? It serves for enlarge the dough, but don’t lift it to make it grow upwards.
Furthermore, it is an ingredient that reacts immediately is that it could alter the flavour when used in large quantities.
Therefore, even the choice of bicarbonate depends a lot on what you have to prepare. In any case, it is necessary insert it at the end when everything is ready to bake.
