Commonly used as a raising agent when baking, ammonia known to be baking powder is ammonium bicarbonate. It releases carbon dioxide gas when mixed with acidic ingredients, such as yogurt or vinegar, causing dough or batter to rise. This technique produces fluffy and airy textures in the form of cookies, crackers among other baked goods. Ammonium bicarbonate bears a characteristic smell which disappears during baking so that no taste of it remains in the finished product. In cases where a quick and strong leavening agent is needed, it is often preferred.