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Effect of ascorbic acid on the rheological properties of wheat fermented dough

Author

Listed:
  • M. Hrušková

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

  • D. Novotná

    (Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic)

Abstract

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.

Suggested Citation

  • M. Hrušková & D. Novotná, 2003. "Effect of ascorbic acid on the rheological properties of wheat fermented dough," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(4), pages 137-144.
    • Handle: RePEc:caa:jnlcjf:v:21:y:2003:i:4:id:3490-cjfs
    DOI: 10.17221/3490-CJFS
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