Food grade ammonium chloride as yeast nutrients is a kind of high efficient nitrogen nutrition (mainly used for brewing liquor and soy sauce). With white wine active dry yeast as the experimental prototype, we use the same nitrogen concentration of ammonium chloride, urea, ammonium nitrate YNB liquid medium contrast experiment, flora in ammonium chloride as nitrogen source of nutrient solution in both growth rate and growth quality are far more than other two kinds of nutrient solution.
As a dough regulator, generally mixed with sodium bicarbonate, the dosage is sodium bicarbonate of about 25%, or the amount of wheat flour 10-20 g/kg. The compoundis a mixture of vitamin C and ammonium chloride, can make the dough have a good elasticity, extensibility and machinability. It can make the bread have good volume, color, aroma, organization and elasticity.And the use of this additive is safer than potassium bromate.