Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material

Authors:
Georgiana Gabriela Codină
Abstract:
This experimental study deals with experiments regarding the influence that the addition of ascorbic acid exerts over the rheological and technological properties of the dough obtained from average quality flour. The rheological determinations have been accomplished on alveograph and their technological behavior has been evaluated on the basis of the results obtained from the baking samples. In order to clearly establish what is the best dose of ascorbic acid that should be added, tests have been performed on seven different doses of ascorbic acid (10ppm, 30ppm, 50ppm, 70ppm, 100ppm, 150ppm, 200ppm). As a result, it has been concluded that the best dose of ascorbic acid that can be added for the improving average flour quality is 50-70 ppm. Above this level, the effect of improvement produced by the oxidizer acquires a negative trend due to the exhaustion of the SH-reactive groups.
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2024 Journal of Agroalimentary Processes and Technologies