Explore the role of ammonium carbonate in nutrition and baking, its benefits, traditional uses, and precautions. Learn how this leavening agent impacts the nutritional content of baked goods.
Ammonium carbonate, also known as baker's ammonia, is a chemical compound commonly used in baking as a leavening agent. While it is not a direct source of nutrition, its role in food preparation can impact the nutritional content of baked goods.
Ammonium carbonate releases gas when heated, causing dough to rise and creating a light and airy texture in baked goods. This process is essential in the production of cookies, crackers, and other baked treats.
Using ammonium carbonate as a leavening agent can help reduce the amount of sodium needed in recipes. This can be beneficial for individuals looking to lower their sodium intake for health reasons.
Ammonium carbonate has been used in European baking for centuries, particularly in recipes that require a crisp texture, such as gingerbread and Scandinavian-style cookies. Its unique properties contribute to the distinct characteristics of these traditional treats.
While generally recognized as safe for consumption, some individuals may be sensitive to the strong ammonia smell that is released during baking. In such cases, alternative leavening agents like baking powder or baking soda can be used as substitutes.