Difference in browning between yeast and baking powder?
While creating cake donuts, I used one recipe with yeast and made an identical batch with baking powder instead of yeast. Oddly enough, the batch with yeast browned extremely quickly, while the batch with baking powder browned very slowly. Everything else, including eggs/butter/starch/water was the same (by weight in grams). The batch with yeast was a lot lighter/airier, and the batch with baking powder turned out a bit tougher.
Does anyone have an explanation of why this is? I don't know if the yeast is making it brown quickly (with something the yeast creates) or if the baking powder is making it brown slowly.
Thank you everyone! Your help is much appreciated.