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I have a chemistry question.
What is the function of tartaric acid in baking powder?
It is a leavening agent, meaning it affects the texture and color of the finished product in doughs and batters. It combines with carbonate in those doughs and batters to form CO2, which is what makes cake airy, for example. It does not have any effect on the baking powder in other instances. Tartaric acid is added to baking soda to form baking powder.
The purpose of the acid is to react with the carbonate and make CO2 gas. This provides the leavening action that is required to make a light, airy texture to a cake, for instance. In breads, yeast is used to produced CO2 which makes the dough rise. When yeast isn't used, there must be a chemical action to produce CO2.
Tartaric acid reacts with baking soda.
When baking soda comes into contact with an acid such as vinegar or citrus such as lemon juice or even an alkaline food such as coco powder or dark chocolate it creates CO2 gas.
Both acid and alkaline foods react with baking soda by releasing carbon dioxide gas which causes doughs used to make cakes and cookies expand and what gives them the texture and shape while baking.
The difference is liquid acids like citrus react quickly and dry ingredients such as Cream of Tartar need moisture to react.
Tartaric acid - Comes from the fermentation of grapes.It's a by product of fermentation process.
Cream of Tartar - Recrystallized tartaric acid from grape fermentation sometimes used in certain food preparations where texture and stability is required.Sometimes used in place of salt to ensure product quality.
by Myn Is Me6 years ago
Why is baking powder used in cakes?
by nelsonmichaelr6 years ago
Help answer this baking questionWhen baking biscuits a coworker adds yeast to the formula in addition to baking powder. What should you do. Explain
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