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Ammonium Bicarbonate and Soya Lecithin in Breton Multigrain Crackers Fact Check

“Question 1: Research and discuss why Ammonium Bicarbonate and Soya Lecithin are used in Breton Multigrain Crackers, and comment on how important each of the following is for the quality of the product. Why is Ammonium Bicarbonate used in Breton Multigrain Crackers? - Used as a leavening agent that releases gas when heated, creating small air pockets in the dough (Government of Canada, 2013). - Works well in thin, low moisture baked products because the gases can escape easily. - These small air pockets make the cracker lighter and crisp. What is the importance of Ammonium Bicarbonate for the product quality? - Texture: o The air pockets help create the crunchy texture expected in crackers o In snack foods, low-water activity helps maintain crispiness and crunchiness (Hildahl-Shawn, 2026). Why is Soya Lecithin used in Breton Multigrain Crackers? - Functions as an emulsifier, helping fats and water mix evenly (Government of Canada, 2013). - Lecithin is a phospholipid with hydrophilic and hydrophobic regions, keeping immiscible phases mixed (Hildahl-Shawn, 2026). - Improves dough handling and helps prevent the crackers from becoming too crumbly - Acts as an antioxidant, helping slow fat oxidation (Government of Canada, 2013). What is the importance of Soya Lecithin for the product quality? - Texture: helps distribute fats evenly, which improves the structure of the crackers - Shelf life: slows oxidation, which helps maintain flavour and prevents product from going stale.”
Mostly correct
Confidence: High Checked on March 10, 2026

Summary

Ammonium bicarbonate is added to Breton Multigrain Crackers as a leavening agent that releases gases during baking, giving the thin, low‑moisture product superior expansion, lightness, and a crisp, crunchy texture. Its role is essential for achieving the desired crunch and airy structure. Soy lecithin is included as an emulsifier that blends fats and water, improves dough handling, and distributes fat evenly, which enhances the cracker’s texture and structural integrity; it also acts as an antioxidant, slowing fat oxidation and thereby extending shelf life and preserving flavor. Both ingredients are important for the product’s texture and overall quality.

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Sources 60 searched

sciencedirect.com
  • Ammonium Bicarbonate - an overview | ScienceDirect Topics

    This effect was not observed if ammonium bicarbonate was not fully replaced by sodium bicarbonate [36]. A decrease in acrylamide levels in crackers was also observed by Levine and Smith [5] when 5 g of NaHCO3 instead of 5 g NH4CO3 was added to the formulation (Figure 4). According to these authors, besides decreasing the acrylamide formation, NaHCO3 has been demonstrated to promote acrylamide elimination, which is another positive aspect of using sodium bicarbonate instead of ammonium bicarbonate. Figure 4. Acrylamide formation in crackers with added NaHCO3 or NH4CO3 during baking at 180 °C.Adapted from Levine and Smith [5]. ... ABC offers a quick and regular nucleation to regulate the size of the waffle pores and to increase the top lift of batter-based waffles. These are all important for obtaining a perfect mould fill and a soft texture.

pmc.ncbi.nlm.nih.gov
healthline.com
  • Is Soy Lecithin Good or Bad for Me?

    Lecithin is used as an emulsifier or lubricant when added to food. Learn what you need to know about soy lecithin and why you might need it.

world.openfoodfacts.org
  • Dare Breton Crackers multigrain - 250g

    : Whole wheat flour, flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil shortening (coconut, canola oil), flax seeds, sugar, ten grain blend (purple wheat, rye, triticale, wheat, barley, spelt, amaranth, millet, quinoa, wild rice), salt, contains 2% and less of (wheat meal), malt syrup, wheat bran, wheat, gluten, sesame seeds, sunflower seeds, leavening (ammonium bicarbonate, baking soda), whey (a milk ingredient), natural flavor, yeast extract, spices, paprika color, soy lecithin, enzymes

ewg.org
addi-group.com
chriskresser.com
  • Harmful or Harmless: Soy Lecithin - Chris Kresser

    I recommend avoiding soy as a general rule, but consuming small amounts of soy lecithin as an additive is very different from, say, eating a soy burger topped with soy cheese or drizzling soybean oil on your salad.

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