Study on the effects of different ammonium salts on baked bread

Three different ammonium salts, namely diammonium hydrogen phosphate, ammonium bicarbonate, and ammonium carbonate, were added into bread samples as an additive to analyze their effects on bread. The color, texture, deoxyfructosazine of the functional substance, and pyrazine flavor substance, which were closely related to the quality of the bread, were analyzed. The addition of ammonium salts during the preparation of bread led to the darkening and hardening of the bread. Meanwhile, compared with the control group, the Maillard reaction between the ammonium salt and reducing sugar in bread produced functional deoxyfructosazine and pyrazine flavor substances. Among the three ammonium salts, the addition of diammonium hydrogen phosphate at different concentrations had the most substantial effect on the quality of baked bread, including the production of more deoxyfructosazine, and more types of pyrazine flavor substances. Through an analysis of the value of odor activity, it was found that the addition of diammonium hydrogen phosphate had a more remarkable contribution to the flavor of the bread. The maximum total content of deoxyfructosazine reached 1292.23 μg/g, and the value of odor activity reached 39.86 in this study. These results are extremely useful in the production of bread with superior flavor and functional characteristics. Also, they provide a guideline for the selection of ammonium salt as an additive in baked goods.