Does tartaric acid help in making cake or bread fluffy ? Explain.

Explanation

No, tartaric acid with the formula. CH(OH) COOHCH(OH)COOH does not evolve any carbon dioxide during baking. Its role is to react with `Na_(2)CO_(3)` formed when `NaHCO_(3)` decomposes.
`{:(CH(OH)COOH" "CH(OH)COONa),(|" "+Na_(2)CO_(3) to " "|" "+H_(2)O+CO_(2)),(CH(OH)COOH" "CH(OH)COONa),("Tartaric acid Di-Sod. tartarate"):}`
If it is not done, `Na_(2)CO_(3)` will impart a bitter taste to the cake.