描述

Ammonium bicarbonate, also known as hartshorn, is a white, crystalline powder with the chemical formula NH4HCO3. It is commonly used as a raising agent in the food industry, particularly in the production of baked goods. Ammonium bicarbonate has a long history of use in baking and is valued for its leavening properties, which contribute to the texture and structure of various baked products. One of the primary applications of ammonium bicarbonate in the food industry is as a leavening agent. When ammonium bicarbonate is heated, it decomposes into carbon dioxide, ammonia, and water. The release of carbon dioxide gas during the baking process causes dough or batter to rise, resulting in a light and airy texture in the finished product. This leavening action is particularly desirable in the production of cookies, crackers, and other baked goods where a crisp and delicate texture is desired. Ammonium bicarbonate is also valued for its ability to produce a more pronounced “snap” or crispness in certain baked products, making it a popular choice for items such as gingerbread and biscuits. This unique characteristic sets it apart from other leavening agents and contributes to the distinct texture and mouthfeel of specific baked goods. Furthermore, ammonium bicarbonate is known for its rapid and complete decomposition during the baking process, leaving no residue or off-flavors in the finished product. This is particularly important in applications where a clean and neutral flavor profile is desired, as it ensures that the leavening agent does not impart any unwanted tastes or aromas to the baked goods.