Discover the role of ammonium carbonate in nutrition and baking. Learn about its benefits, how to use it in baking, recipes that include it, and considerations for usage.
Ammonium carbonate, also known as baker's ammonia, is a chemical compound commonly used in baking as a leavening agent. It is a source of ammonia that helps dough rise and creates a light, airy texture in baked goods.
1. Leavening Agent: Ammonium carbonate releases gas when heated, causing dough to expand and rise, resulting in fluffy baked goods.
2. Neutral pH: Unlike other leavening agents, ammonium carbonate has a neutral pH, which can help balance the acidity in recipes.
To use ammonium carbonate in baking, it is typically dissolved in water before being added to the dough. It should be handled with care due to its strong ammonia smell.
Ammonium carbonate is commonly used in traditional European recipes such as Springerle cookies and gingerbread. These recipes rely on the unique properties of ammonium carbonate to achieve the desired texture and flavor.
While baker's ammonia is generally safe for consumption in small amounts, some individuals may be sensitive to its strong odor. It is important to use it in well-ventilated areas and follow recommended guidelines for usage.