Discover the role of ammonium bicarbonate in nutrition, its benefits in baking, and how it can be used in low-sodium diets. Explore recipes and precautions for using this leavening agent.
Ammonium bicarbonate, also known as hartshorn or baker's ammonia, is a chemical compound commonly used in baking as a leavening agent. It plays a crucial role in the process of making various baked goods rise and achieve a light, airy texture.
One of the main benefits of using ammonium bicarbonate in baking is its ability to produce carbon dioxide gas when heated, which helps dough or batter expand and rise. This results in baked goods that are fluffy and have a delicate crumb structure.
For individuals following a low-sodium diet, using ammonium bicarbonate as a leavening agent can be beneficial as it contains less sodium compared to other leavening agents like baking powder or baking soda.
Ammonium bicarbonate is commonly used in traditional recipes for cookies, biscuits, and crackers. Its unique properties contribute to the characteristic texture and flavor of these baked goods.
While generally recognized as safe for consumption, it is important to use caution when handling and storing pure ammonium bicarbonate due to its potential irritant properties. Always follow recommended guidelines and use it in the appropriate quantities in recipes.