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Absence of tartaric acid in baking powder makes the taste of the cake bitter due to the

presence of:

A. Sodium hydrogen carbonate

B. Sodium carbonate

C. Sodium metabisulphite

D. Sodium sulphate​

User Simplfuzz
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1 Answer

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  • A. Sodium hydrogen carbonate

Step-by-step explanation:

The absence of tartaric acid in baking powder can lead to a bitter taste in the cake due to the presence of sodium hydrogen carbonate

Sodium Hydrogen Carbonate is also known as baking soda.

  • Tartaric acid is often used in baking powder to react with baking soda and release carbon dioxide gas.
  • which helps the cake rise.
  • Without tartaric acid if only baking soda is present, it might not react properly, leading to an excessive amount of alkaline sodium compounds in the cake, resulting in a bitter taste.
User Danko Valkov
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