Why is tartaric acid added into baking soda to get baking powder?what is the reaction involved when it is heated ?
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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, the following reaction takes place,
NaHCO₃ + H⁺(from any acid) ----------------> CO₂ + H₂O + Sodium salt of acid
- CO2 produced during the reaction causes cake to rise making them soft and spongy.
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