Q79: What is the commonly used inert filler used in baking... - Technology of Foods of Plant Origin - Food Processing Technology- ICAR JRF/SRF 2024 | Agrigyan

• Role of Cornstarch in Chemical Leavening (Baking Powder):
• Formulation Components:
• Sodium bicarbonate (alkaline carbonate source).
• Leavening acid salts (sodium aluminum sulfate, monocalcium phosphate, cream of tartar).
• Cornstarch ($20 - 30\%$): Acts as an inert diluent and moisture-absorbing filler, keeping chemical reactants physically separated and dry to prevent premature effervescence during storage.
• Conclusion: Comstarch (Option 3).

Correct option: (3) Comstarch