Effect of ascorbic acid on the rheological properties of wheat fermented dough
M. Hrušková, D. Novotnáhttps://doi.org/10.17221/3490-CJFSCitation:Hrušková M., Novotná D. (2003): Effect of ascorbic acid on the rheological properties of wheat fermented dough. Czech J. Food Sci., 21: 137-144.
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51–0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough.Keywords:
ascorbic acid; wheat flour; fermented dough; maturograph; oven rise recorder; bread volume