why is tartaric acid added into baking soda to get baking powder
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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. ... CO2 produced during the reaction causes cake to rise making them soft and spongy.
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Answer:
Tartaric acid is added into baking soda to get baking powder because it 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. ... CO2 produced during the reaction causes cake to rise making them soft and spongy.
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