Discover the role of ammonium carbonate in nutrition and baking, its benefits, how to use it in recipes, and precautions to take.
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 gives baked goods a light and airy texture.
1. Leavening Properties: Ammonium carbonate releases gas when heated, causing the dough to expand and rise, resulting in fluffy baked goods.
2. Neutral pH: Unlike other leavening agents, such as baking soda, ammonium carbonate has a neutral pH, which can help balance the acidity in certain recipes.
When using ammonium carbonate in baking, it is important to follow the recipe instructions carefully. Typically, it is dissolved in water before being added to the dough mixture.
If you don't have access to baker's ammonia, you can substitute it with baking powder or baking soda, but the results may vary.
While generally safe for consumption in small amounts, excessive intake of ammonium carbonate can lead to health issues. It is important to use it in moderation and store it properly in a cool, dry place.