Ammonium Biocarbonate is activated when it is added to a dough or batter mixture and warms to room temperature or is baked, since heat is the catlyst to activate the chemical reaction and the gases. The chemical reaction releases an ammonia gas that causes the baked goods to rise. Ammonium Biocarbonate should be stored in an airtight sealed container such as a glass jar with an airtight lid.
When properly stored in a cool dry area, Ammonium Bicarbonate can last for several years. If stored in a warm or damp area where air can reach the powder, this substance begins to clump together as the particles go through a chemical reaction, which will affect the flavor adversely when baked goods use the air-exposed Bicarbonate.
In addition, when exposed to air, the Ammonia may begin to evaporate from the powdered Bicarbonate substance. When a recipe suggests the use of Ammonium Bicarbonate, equal amounts of baking powder can be substituted if necessary.
To determine if Bicarbonate is still active, add a spoonful of the powder to a cup containing lemon juice or vinegar and see if it fizzes. Stale Ammonium Bicarbonate will be flat and will not fizz when combined with the vinegar or lemon juice. Ammonium Bicarbonate Reviews. Rate It! Sodium bicarbonate, also known as baking soda, is the most common chemical leavening agent and is an easy target for reducing sodium in bakery products.
This is because, when formulators make up for the difference in molecular weight between these two ingredients, the results are the same. Berube explained. In products where moisture content is too high, the formulation holds onto the ammonium gas produced, which no one is looking for in a finished product. Berube urged bakers seeking to change their leavening system to pay attention to the differences in bakes and adjust accordingly.
Bakers also can use a combination of alternative bicarbonates with sodium bicarbonate to minimize the impact. Bakers also can look at the other side of the chemical leavening reaction — the leavening acid — to reduce sodium. Finally, as a leavening agent, Ammonium Bicarbonate, alone or in combination with others, has the capability to release gas and, at the same time, increases batter and dough volume for baked goods.
Ammonium Bicarbonate and Sodium Bicarbonate are the most common additives used as leavening agents in the bakery industry because they release carbon dioxide when certain conditions of temperature and humidity are reached. Other chemical leavening agents are added in order to avoid any trace of ammonia in the products.
It is used in fire extinguishers, baking powder, quenching baths, as well in the manufacture of plastics, rubber, dyes, ceramics, and pigments. But opting out of some of these cookies may affect your browsing experience.
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