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Advancing Grain Science Worldwide		 AACC International Approved Methods - AACC Method 04-27.01. Tartaric Acid -- Quantitative Method

AACC International Approved Methods

Acids

AACC Method 04-27.01
Tartaric Acid -- Quantitative Method

VIEW METHOD

Objective
To determine the free, combined, and total content of tartaric acid present in baking powders and baking chemicals. Tartaric acid, or cream of tartar, is used as leavening acid in baking powders and for pH adjustment and flavor enhancement in baked goods. Tartaric acid reacts with bicarbonates to cause release of carbon dioxide. Calculations are based on reactivity with potassium hydroxide and sodium hydroxide and solubility of cream of tartar in reaction mixture in terms of 0.1 N NaOH.