Zubereitung:
Laut Wörterbuch: Cream of tartar: gereinigter Weinstein,
doppelweinsteinsaures Kali. Hierzu einige Auszüge aus amerikanischen
Echos: From: sbhattac@db.GBA.NYU.EDU (Shankar Bhattacharyya)
Subject: Re: Baking powder vs. Baking soda [...] Baking powders, by
contrast, also contain a dry acid, usually one of a variety of
acidic calcium phosphates, or else potassium hydrogen tartarate,
commonly known as cream of tartar, and some other stuff to keep it
from [...] The acid phosphates and potassium hydrogen tartarate are
used because they are among only a few convenient solid acids which
are acceptable in baked goods. There are alternative acids available,
but these are at least common. [...] From: ßfawl@hamlet.ucdavis.edu
() Subject: Re: What is Cream of Tartar ? [...] Tartaric acid is a
by-product of the fermentation process. Tartaric acid is known as a
diacid (pronounced dye-acid) since it has two acid groups. Cream of
tartar is made when one of these acids has been neutralized and
substituted for by potassium. Cream of tartar is therefore the
potassium salt of tartaric acid and it is weakly acidic. Cream of
tartar is also found in most baking powders along with baking soda
and sodium aluminum sulfate. Cream of tartar is commonly used in the
beating of eggs. It's action is to change the pH of the albumin
slightly and to stabilize the foam. To understand how stabilization
occurs you only need to know that albumin is made of proteins and
proteins are made from acids (amino acids). Whipping eggs breaks
these proteins apart and they don't like this very much and try to
get back together. Cream of tartar keeps this from happening by
providing a suitable acid medium to keep the proteins from
coagulating (reforming their bonds). Thus eggs beaten with tartaric
acid keep their loft. More is not better, only 1/16th of teaspoon is
recommended per egg white. [...]

Stichworte: Sonstige Stichworte, Informationen

Stichworte: ???