Learn about ammonium bicarbonate, its role in baking, and its potential effects on heartburn. Discover alternatives to this leavening agent for your baking needs.
Ammonium bicarbonate is a chemical compound that is commonly used in baking as a leavening agent. It is also known as ammonium hydrogen carbonate or baking ammonia. This white crystalline powder has a strong ammonia smell and is soluble in water. Ammonium bicarbonate is often used in traditional European and Scandinavian recipes, particularly for making cookies, crackers, and other baked goods.
When ammonium bicarbonate is heated during the baking process, it decomposes into three main components: ammonia gas, carbon dioxide gas, and water vapor. The release of these gases creates bubbles in the dough or batter, causing it to rise and become light and airy. This leavening action is similar to that of baking powder or baking soda, but ammonium bicarbonate has the advantage of producing a more pronounced rise and a crisper texture in certain types of baked goods.
While ammonium bicarbonate is generally recognized as safe for consumption by regulatory authorities, it is important to note that it contains ammonia. Ingesting large amounts of ammonium bicarbonate can lead to health issues, including heartburn. Therefore, it is recommended to use this leavening agent in moderation and follow the recommended amounts in recipes.
It is true that ammonium bicarbonate can cause heartburn in some individuals. Heartburn is a burning sensation in the chest that occurs when stomach acid flows back up into the esophagus. The release of ammonia gas during baking can irritate the esophagus and trigger heartburn in sensitive individuals. If you are prone to heartburn or have gastroesophageal reflux disease (GERD), it is advisable to limit or avoid the consumption of foods made with ammonium bicarbonate.
If you are looking for alternatives to ammonium bicarbonate in your baking, there are several options available. Baking powder, which is a combination of baking soda, cream of tartar, and a moisture-absorbing agent, is a common substitute. It provides a similar leavening effect without the strong ammonia smell. Baking soda can also be used as a substitute, but it may require the addition of an acid, such as lemon juice or vinegar, to activate the leavening process.