kl+leavening+agent

= KL LEAVENING AGENTS =

= 1) What happen to baking ammonia when exposed to heat and moisture? =

ANSWER:When exposed to heat and moisture, baking ammonia will quickly turn into ammonia, carbon dioxide and water, all of which are sources of leavening in baked goods.
= 2) What characteristics of baking ammonia distinguish it from baking soda and baking powder? = ==ANSWER: The following characteristics of baking ammonia distinguish it from baking soda and baking powder: · Not very reactive at room temperature -- i.e., batters and doughs made with baking ammonia have a good bench tolerance;  · Reacts rapidly in the presence of water and heat;  · Increases uniformity and spread in cookies;  · Increases browning;  · Provides for a crisp, porous crumb;  · Develops a very strong odor during baking that will dissipate once the product is cooked above 140?F;  · Adds an ammonia off-flavor to still-moist baked goods.==