What is the role of tartaric acid in the self raising baking flour where sodium hydrogen carbonate is also in the mixture?

Tartaric acid acts as an acidulant in self-raising flour, reacting with sodium hydrogen carbonate (baking soda) to produce carbon dioxide gas when moistened and heated. This reaction helps to leaven the dough or batter, creating a light and airy texture in baked goods. Additionally, tartaric acid can stabilize the baking soda, ensuring a consistent rise during baking.