in case you're wondering, as counter-intuitive as it might be, the reason why you would be using ammonia in baking would be so the dough would be basic (as opposed to acidic), which can help in browning...this is primarily how pretzels and bagels are baked, although they will use lye which is more basic than ammonia.
If you can't get your hands on bakers ammonia, you can try milk of magnesia, or even baking soda, which is a lot less basic than ammonia, but if you want, you can actually bake the baking soda which makes it more basic
(if you're interested, I wrote about it when I made bagels using "baked" baking soda...http://thekoshergastronome.wordpress.com/2011/08/07/bagels-chemistry-101/)
↧
