What is the role of tartaric acid in baking powder? (Hint:Acid neutralizes the base )
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Tartaric acid is produced from tomato, and it neutralizes the sodium bicarbonate in the baking powder which helps to bake the food quickly and easily with the process of heating.
Also without baking the food with tartaric acid will make the food tasted little bitter, so tartaric acids are used to increase the food taste too.
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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 or mixed in water,
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