why we use baking soda only in cakes and instant yeast in breads?

Question

İ mean what is the diffrence if they both make the batter fluffy

In: Other

Answer 1

THere’s a lot of things that can be discussed here, but to dumb it down as best I can. Generally you use Baking Soda in wet batters for lift while you use yeast in more glutenous batters for lift. Now this isn’t universal.

Secondary effect though is often sugar consumption. So yeast eats sugars and turns them to CO2 and Alcohol. This leads to a drier flavor than you’d get from a chemical reaction of baking soda.

A really cool indepth read

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https://www.smithsonianmag.com/science-nature/great-uprising-how-powder-revolutionized-baking-180963772/