In the process of bread making water is added to the mixture of baking powder and wheat flour to make a dough which on baking gives bread. Question. After tartaric acid forms, it is mixed with potassium hydroxide to neutralize the acid. Tartaric Acid uses: Tartaric acid is an organic acid and commonly used in the kitchen as baking powder. When to Use Cream of Tartar. It is well known for its sour taste and as an antioxidant. Baking powder contains both cream of tartar and baking soda. (c) The role of tartaric acid is to neutralise sodium carbonate and cake will not taste bitter It reacts with sodium hydrogen carbonate to form carbon (IV) oxide which causes the dough to rise . State and explain the function of tartaric acid in baking powder . Tartaric acid naturally occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds. This mixture results in cream of tartar, which is not actually a cream, but a crystalline powder. Baking powder contains sodium bicarbonate (baking soda), which is the raising agent, but also contains an activating acid such as tartaric acid, and a filler, often corn starch. c) The advantage of using baking powder is that tartaric acid present in baking powder reacts with sodium carbonate produced during decomposition of and neutralizes it. It can be used in all kinds of foods except untreated foods. To neutralize bitter taste of alkaline taste and to remove yellow colour, tartaricacid is used. Answers. Just use 1 ½ teaspoons of baking powder in place of 1 teaspoon cream of tartar. If only sodium hydrogen carbonate (bakeing soda) is used in makeing cake, then sodium carbonate flormed from it by the acition of heat (during baking ) will give a bitter taste to cake. Uses. (c) Presence of tartaric acid in baking powder neutralizes the effect of sodium carbonate formed during decomposition of baking soda. johnmulu answered the question on February 3, 2017 at 12:08. During baking, baking soda present in baking powder induces bitter taste and yellow colour to breads and cakes due to the alkaline nature of its aqueous solution. It is used to make baking powder and cream of tartar. Cream of tartar is actually made up of sodium bicarbonate (baking soda) and tartaric acid (cream of tartar). If you're ever out of cream of tartar, you can substitute baking powder. Cream of tarter is the powdered form of tartaric acid. Meso tartaric acid is formed in the thermal isomerization of d-tartaric and l-tartaric acid. Tartaric acid is an important food additive that is commonly combined with baking soda to function as a leavening agent in recipes. Baking powder is a mixture of baking soda (sodium bicarbonate) and tartaric acid (a weak acid). State and explain the function of tartaric acid in baking powder. Cream of tartar is basically a weakened form of tartaric acid. 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