What is the difference between chemical raising agents such as baking powder, and biological ones, such as baker’s yeast?
Firstly you should know that baker’s yeast is a living organism. Like all living organisms, the yeast has a metabolism which supplies the cells with energy for growth and multiplication. A kind of waste product from these processes is carbon dioxide and alcohol. The carbon dioxide so formed is the gas which causes the dough to rise and the alcohol adds to taste and odor of bakery products. Of course, almost all the alcohol evaporates during baking, odor and taste remain. Baking powder, on the other hand, triggers a chemical reaction upon contact with water. This also produces carbon dioxide and the dough rises. However baking powder does not produce the typical delicious taste of yeast dough which you know from bread, rolls, pizza dough and many cookies and pastries.
