This mixture results in cream of tartar, which is not actually a cream, but a crystalline powder. Tartaric acid is an important food additive that is commonly combined with baking soda to function as a leavening agent in recipes. Cream of tartar is actually made up of sodium bicarbonate (baking soda) and tartaric acid (cream of tartar). 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. Cream of tartar is basically a weakened form of tartaric acid. Baking powder contains both cream of tartar and baking soda. Question. 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. Baking powder is a mixture of baking soda (sodium bicarbonate) and tartaric acid (a weak acid). 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. To neutralize bitter taste of alkaline taste and to remove yellow colour, tartaricacid is used. Solution : (a) The advantage of using baking powder is tht tartaric acid present in baking powder reacts with sodium carbonate prpoduced during decomposition of and neutrailses it. Tartaric acid naturally occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds. 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. When baking, the cream of tartar and baking soda create a reaction together, resulting in leavening action. johnmulu answered the question on February 3, 2017 at 12:08. Uses. Meso tartaric acid is formed in the thermal isomerization of d-tartaric and l-tartaric acid. (b) Baking soda can be converted into baking powder by the addition of appropriate amount of tartaric acid to it. It can be used in all kinds of foods except untreated foods. Answers. Cream of tarter is the powdered form of tartaric acid. It is well known for its sour taste and as an antioxidant. Just use 1 ½ teaspoons of baking powder in place of 1 teaspoon cream of tartar. State and explain the function of tartaric acid in baking powder . (c) Presence of tartaric acid in baking powder neutralizes the effect of sodium carbonate formed during decomposition of baking soda. (c) The role of tartaric acid is to neutralise sodium carbonate and cake will not taste bitter When to Use Cream of Tartar. It is used to make baking powder and cream of tartar. 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. 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