The main purpose of cake making is to help protein to disperse and neutralize the alkalinity of protein, because protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of the protein will be, and the food made with a large amount of protein will have an alkaline taste and a yellow color. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter.
Tatar powder is generally 0.6% ~1.5% of the whole egg. Tatar powder itself is not good for the human body, so we should pay attention to the quantity limitation when making cakes.
Extended data:
Precautions:
1, Tatar powder is a kind of food additive, which is often used when making cakes, in order to prevent the batter of cakes from falling down and forming. Although Tatar powder can be eaten, don't eat too much at a time, mainly when making cake shops, but remember that Tatar powder itself is harmless to the body.
2, taboo people: the general population can eat Tata powder.
3. Tata powder is determined according to the amount of eggs. Because the purpose of Tata powder is to reduce the ph value of egg white, it should be calculated according to the amount of egg white. The dosage of tata powder is generally 0.6% ~1.5% of the whole egg, and it is added together with the sugar in the egg white.
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