What is the purpose of adding baking powder to a recipe that contains yeast?
Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/
In addition to yeast it calls for a small amount of baking powder. What is the purpose of that?
I found this thread, from which I basically concluded that there is no real leavening effect of using baking powder and yeast together because if you bake it quickly, the yeast fails to leaven as it does not have time to work, and if you bake it after resting, the baking powder would fail to leaven because it is already spent by the time baking starts.
So is there any other reason one would add baking powder to a yeast-leavened dessert? One of the answers in the link above talks about a possible reason for adding baking soda to yeast but nothing on baking powder.
Best Answer
Most baking powder available today is double-acting baking powder. The "first" action is when it gets wet. The "second" action is when it gets hot (above 140°F/60°C).
Generally speaking, the yeast would provide the pre-bake rise, and then the baking powder would assist with additional spring once it's in the oven.
Interesting about this recipe that you link to is that the yeast gets a very short amount of time for the yeast to proof before baking. The recipe calls for a 5 minute rest after mixing, but no additional proofing time after shaping. I'm not familiar with these particular cypriot pies at all, but my first impression is actually that because there isn't a step to let the pies rise after they are shaped, the baking powder is likely somewhat necessary to ensure a decent lift.
Pictures about "What is the purpose of adding baking powder to a recipe that contains yeast?"
Quick Answer about "What is the purpose of adding baking powder to a recipe that contains yeast?"
The enzymes in the yeast break down the starch into a greater depth of flavor. Factors that set yeast apart from the other two leavening agents (baking powder and baking soda) include the increased time it takes for the leavening process to occur, the strengthening of gluten, and the biological reaction that occurs.What does baking powder do to yeast?
When added to a recipe, baking powder releases carbon dioxide gas through the dough, causing the food to puff up, according to the Science of Cooking. On the other hand, yeast feeds on the sugars in the flour, release carbon dioxide in the process, which then causes the food to rise.What is the purpose of the baking powder in a baked recipe?
What is baking powder? Unlike baking soda, baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) and acid needed for the product to rise. Cornstarch is also typically found in baking powder. It's added as a buffer to prevent the acid and base from activating during storage.Can baking powder and yeast be used together?
The existing answers already explain why yeast and baking powder won't work together. But even if they did, you wouldn't have a reason to use them. You seem to think that fluffiness depends on the amount of gas produced by the leaveners. In fact, it depends on both the gas and the ability of the dough to trap that gas.Why bakers add yeast powder in the dough for making bread in the bakery?
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Nicole Michalou, Nicole Michalou, Nicole Michalou