Question

role of tartaric acid in baking powder

Answer 1

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> To generate carbon dioxide gas, which causes the dough or cake mix to rise.


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Answer 2

Tartaric acid is added to neutralise the sodium carbonate formed on heating by the decomposition of NaHCO3. If it is not added, the cake would taste bitter due to the presence of sodium carbonate in it. When baking powder is heated
CO2 produced during the reaction causes cake to rise making them soft and spongy.

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