Answers. Cream of tartar is basically a weakened form of tartaric acid. When baking, the cream of tartar and baking soda create a reaction together, resulting in leavening action. When to Use Cream of Tartar. Cream of tarter is the powdered form of tartaric acid. Tartaric acid naturally occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds. 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. 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. (b) Baking soda can be converted into baking powder by the addition of appropriate amount of tartaric acid to it. Baking commonly calls for 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. To neutralize bitter taste of alkaline taste and to remove yellow colour, tartaricacid is used. Tartaric acid neutralises the sodium carbonate formed during decomposition hence, making the cake tasty and not bitter in taste. It is used to make baking powder and cream of tartar. Tartaric acid is an important food additive that is commonly combined with baking soda to function as a leavening agent in recipes. Question. Cream of tartar is actually made up of sodium bicarbonate (baking soda) and tartaric acid (cream of tartar). It is well known for its sour taste and as an antioxidant. It reacts with sodium hydrogen carbonate to form carbon (IV) oxide which causes the dough to rise . 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. After tartaric acid forms, it is mixed with potassium hydroxide to neutralize the acid. If you're ever out of cream of tartar, you can substitute baking powder. 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. Meso tartaric acid is formed in the thermal isomerization of d-tartaric and l-tartaric acid. It can be used in all kinds of foods except untreated foods. Baking powder contains both cream of tartar and baking soda. This mixture results in cream of tartar, which is not actually a cream, but a crystalline powder. johnmulu answered the question on February 3, 2017 at 12:08. State and explain the function of tartaric acid in baking powder. 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. (c) The role of tartaric acid is to neutralise sodium carbonate and cake will not taste bitter Racemic tartaric acid is the optically inactive form of tartaric acid and is a mixture of 50-50 portion of D and L-tartaric acid. Uses. Tartaric Acid uses: Tartaric acid is an organic acid and commonly used in the kitchen as baking powder. Baking powder is a mixture of baking soda (sodium bicarbonate) and tartaric acid (a weak acid). 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. Into baking powder carbonate formed during decomposition of baking soda create a reaction together, resulting leavening... 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