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jump to last post 1-4 of 4 discussions (5 posts)

I have a chemistry question.

  1. cuttler profile image61
    cuttlerposted 5 years ago

    I have a chemistry question.

    What is the function of tartaric acid in baking powder?

  2. amandamarieg profile image60
    amandamariegposted 5 years ago

    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.

    1. cuttler profile image61
      cuttlerposted 5 years agoin reply to this

      Very good answer. Well put. Thank you for this.

  3. profile image0
    JThomp42posted 5 years ago

    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.

  4. someonewhoknows profile image77
    someonewhoknowsposted 5 years ago

    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.

 
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