Backing sodas

The equations:       

1) $NH_4^+HCO_3^-$ $\rightarrow$ $ NH_3+H_2O+CO_2$ 2) $2Na^+HCO_3^-$ $\rightarrow$ $(Na^+)_2CO_3^{2-}+H_2O+CO_2$ 3) $Na^+H_2PO_4^-+Na^+HCO_3^-$ $\rightarrow$ $(Na^+)_2HPO_4^{2-}+H_2O+CO_2$

At $ 30^oC $, yeasts produce carbon dioxide and the gas inflates the dough before it is put in the oven. An "artificial" baking powder should therefore produce a gas as soon as it is mixed with all other ingredients of the dough. This gas must 1) be harmless 2) not be produced from the dry powder 3) be produced slowly We can use - ammonium bicarbonate that decomposes at high temperatures to ammonia, water and carbon dioxide (1). ("Hirschhornsalz" once won from deer antlers) - sodium hydrogen carbonate that decomposes at high temperatures to sodium carbonate, water and carbon dioxide (2) - sodium dihydrogenphosphate (with acidic character) mixted with sodium hydrogencarbonate (3)