Acid ingredients

Per cent CO2 in batter by analysis

Specific volume of cakes

Specific volume increase over control(1.72)

Phosphate.................

23.0

2.73

1.01

S. A. P. P................................................

54. 0

3.14

1.42

Tartrate...................

41. 5

2.90

1.18

Sulfate phosphate*.........

52.5

2.89

1.17

* Exception due to effect of acid on colloidal properties of dough.