Discover the role of ammonium carbonate in nutrition and baking, its benefits, how to use it, recipes, and considerations. Learn more about this leavening agent.
Ammonium carbonate, also known as baker's ammonia, is a chemical compound commonly used in baking as a leavening agent. It plays a crucial role in creating light and airy textures in baked goods.
1. Leavening Properties: Ammonium carbonate releases gas when heated, causing dough to rise and expand, resulting in a fluffy texture.
2. Shelf Life: Baked goods made with ammonium carbonate tend to have a longer shelf life due to the unique way it interacts with other ingredients.
When using ammonium carbonate in baking, it is important to follow specific recipes that call for this ingredient. It is typically used in small amounts and should be dissolved in liquid before adding to the dough.
One popular recipe that uses ammonium carbonate is traditional Swedish gingerbread cookies. These cookies are known for their crisp texture and distinctive flavor, which is achieved in part by the use of baker's ammonia.
While baker's ammonia is generally recognized as safe for consumption, some individuals may be sensitive to it. It is important to use this ingredient in moderation and consult with a healthcare professional if you have any concerns.