Which of the following edible acids is added to baking soda for making baking powder?

Question

Question

This question was previously asked in

RRB Technician Grade III Official Paper (Held On: 29 Dec, 2024 Shift 3)

Answer 1

The correct answer is Tartaric acid.

Key Points

Tartaric acid is an organic acid that is naturally present in many plants, particularly in grapes, bananas, and tamarinds.
It is commonly used in combination with baking soda to form baking powder, which acts as a leavening agent in baking.
When combined with baking soda, tartaric acid reacts to produce carbon dioxide gas, which helps dough and batter rise during the baking process.
This reaction occurs because tartaric acid is a strong acid that can effectively neutralize the alkaline nature of baking soda.
Baking powder, which contains tartaric acid, is essential in making fluffy and light baked goods such as cakes, muffins, and bread.

Additional Information

Lactic acid
- Lactic acid is found in sour milk products like yogurt and some cottage cheeses.
- It is produced by the fermentation of lactose by bacteria.
- Lactic acid is not typically used in baking powder.
Vinegar
- Vinegar is an acidic liquid produced from the fermentation of ethanol by acetic acid bacteria.
- It is often used in cooking and pickling but not usually in baking powder.
Sodium chloride
- Sodium chloride, commonly known as table salt, is used to enhance flavor in foods.
- It does not have the leavening properties needed for baking powder.