Question

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​

Answer 1

• 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.