Ammonium bicarbonate has been shown to facilitate, promote and accelerate the formation of acrylamide in bakery products. It is an important bulking agent in the biscuit and cracker industry, and is also used by bakers in some strong-flavoured products such as gingerbread. It decomposes on heating at 60°C, releasing carbon dioxide, ammonia and water vapour in a temperature-driven reaction. All three products act as bulking agents. As ammonia is dissolved in water, it can be retained in moist products, giving them a sharp, pungent odour that renders them inedible. Therefore, it is only used as a bulking agent in some dry biscuits and crackers with a final moisture content of less than 5 per cent. It has the advantage that it does not produce salt, which adversely affects the rheology of the dough.