Which acids are commonly used to form carbon dioxide in baked goods?

The acids that are commonly used to form carbon dioxide in baked goods play a vital role in leavening. In the case of option B, sour milk, molasses, and cream of tartar are all effective leavening agents due to their acidic properties.

Sour milk contains lactic acid, which reacts with baking soda to produce carbon dioxide bubbles. The acidity of sour milk helps to create a light and airy texture in baked goods. Similarly, molasses, while primarily known for its flavor, also has a degree of acidity that can contribute to the leavening process, particularly when combined with sodium bicarbonate.

Cream of tartar, a byproduct of winemaking, is specifically an acid that can be used in combination with baking soda to produce carbon dioxide. When mixed with a base like baking soda, cream of tartar reacts to generate the necessary gas for leavening, which helps the baked goods rise.

These acids not only provide leavening but also contribute to the flavor and overall texture of the final product. Understanding how these acidic ingredients interact with alkaline substances demonstrates an important aspect of baking chemistry, making this combination particularly effective for achieving the desired rise in baked goods.