Why do citric acid or tartaric acid is added in baking powder?
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Citric acid remove baking soda and prevent bread from bitter taste. ... When baking powder is used in batters, the tartaric acid reacts with baking soda and neutralizes the bitter taste without affecting its ability to produce CO2 and H2O.
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On heating during baking, sodium bicarbonate gives sodium carbonate, which is a base. When an acid reacts with a base, we get salt and water and such reaction is termed as neutralization reaction. ... So, to neutralize bitter taste because of Na2CO3, tartaric acid is added in the baking powder.
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