Editing Potassium bitartrate (section)

=== Baking ===
Adding cream of tartar to egg whites gives volume to cakes, and makes them more tender.<ref name=":3">{{Cite journal |last1=Oldham |first1=A. M. |last2=Mccomber |first2=D. R. |last3=Cox |first3=D. F. |date=2000-12-01 |title=Effect of Cream of Tartar Level and Egg White Temperature on Angel Food Cake Quality |url=http://doi.wiley.com/10.1177/1077727X00292003 |journal=Family and Consumer Sciences Research Journal |language=en |volume=29 |issue=2 |pages=111–124 |doi=10.1177/1077727X00292003 |issn=1077-727X|url-access=subscription }}</ref> As cream of tartar is added, the pH decreases to around the isoelectric point of the foaming proteins in egg whites. Foaming properties of egg whites are optimal at this pH due to increased protein-protein interactions.<ref>{{Cite journal |last1=Waniska |first1=R. D. |last2=Kinsella |first2=J. E. |title=Foaming Properties of Proteins: Evaluation of a Column Aeration Apparatus Using Ovalbumin |date=1979 |url=https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1979.tb06447.x |journal=Journal of Food Science |language=en |volume=44 |issue=5 |pages=1398–1402 |doi=10.1111/j.1365-2621.1979.tb06447.x |issn=0022-1147|url-access=subscription }}</ref> The low pH also results in a whiter crumb in cakes due to flour pigments that respond to these pH changes.<ref name=":3" /> However, adding too much cream of tartar (>2.4% weight of egg white) can affect the texture and taste of cakes.<ref name=":3" /> The optimal cream of tartar concentration to increase volume and the whiteness of interior crumbs without making the cake too tender, is about 1/4 tsp per egg white.<ref name=":3" />

As an acid, cream of tartar with heat reduces sugar crystallization in [[Inverted sugar syrup|invert syrups]] by helping to break down [[sucrose]] into its monomer components - [[fructose]] and [[glucose]] in equal parts.<ref name=":2">{{Cite book |last=Figoni |first=Paula |title=How Baking Works: Exploring the Fundamentals of Baking Science |publisher=JOHN WILEY & SONS, INC |year=2007 |isbn=9780471747239 |edition=2nd}}</ref> Preventing the formation of sugar crystals makes the syrup have a non-grainy texture, shinier and less prone to break and dry. However, a downside of relying on cream of tartar to thin out crystalline sugar confections (like fudge) is that it can be hard to add the right amount of acid to get the desired consistency.

Cream of tartar is used as a type of [[acid salt]] that is crucial in [[baking powder]].<ref name=":2" /> Upon dissolving in batter or dough, the [[tartaric acid]] that is released reacts with [[Sodium bicarbonate|baking soda]] to form [[carbon dioxide]] that is used for [[Leavening agent|leavening]]. Since cream of tartar is fast-acting, it releases over 70 percent of carbon dioxide gas during mixing.