What are the uses of compound which makes the cake or bread soft and spongy?
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½ Baking soda and tartaric acid. ½ + ½ On heating or mixing with water, sodium bicarbonate reacts with hydrogen ion from acid and releases CO2 that makes the cake soft and fluffy. 1 Tartaric acid is used to avoid the bitter taste by reacting with Na2CO3 formed.
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