Answer may be:

Both Baking Powder and yeast are substances that are used for the expansion of dough by the release of gases. Carbon dioxide released by them stays as bubbles in the dough.

They are also known as a leavening agent. They both are commonly used baking ingredient in household and bakeries. Though they are used for the same purpose still are different in many ways.

Baking Powder-

It is basically a dry chemical which is a mixture of sodium bicarbonate and additional ingredients such as potato starch, and acid salts such as mono-calcium phosphate and sodium aluminium sulfate. It can also be created by mixing cream of tartar acid and baking soda. These ingredients can vary from one product to the other.

The main process that happens is an acid-base reaction in which acid combines with sodium bicarbonate and water and this causes the bubbles of carbon dioxide which in turn makes the dough rise.

There are generally two types of baking powder available on the market

• Single-acting baking powder

  It gets activated by moisture so it should be used when immediate baking is to be done. Mix it with other ingredients and put it in the oven.

• Double-acting Baking powder

  This on the other hand works in works in two stages and immediate baking is not necessary Because some gas is released at room temperature and some gas is released when we put the dough in the oven.

Yeast-

it is basically a unicellular, microorganism and is easily available in stores. Dry Active yeast is used not only in baking but also to produce alcohol by the fermentation process.

When sugar of dough combines with yeast it gets activated by warmth and air bubbles of carbon dioxide is released causing the dough to rise.

Yeast also has a lot of health benefits as it is probiotic in nature and also a source of vitamin B.

Baking Powder vs Yeast