Cereal Chem 48:68 - 73.  |  VIEW ARTICLE
Effects of Ascorbic Acid and Potassium Bromate on Viscous Properties of Dough Measured with a Hoeppler Consistometer.

J. Prihoda, J. Hampl, and J. Holas. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Consistency curves were derived to express the dependence of consistency on the stress for doughs from strong, medium, and weak flours. The addition of 0.3% potassium bromate and 0.3% ascorbic acid showed different effects on the consistency of doughs depending on the strength of the flour. The effect of flour quality (strength) on the specific consumption of energy during mixing and on the consistency of doughs was considerably greater than the effect of potassium bromate or ascorbic acid. Additions of potassium bromate or ascorbic acid decreased the consistency more for the weaker flour than for the stronger flour. Fermentation changed the shape of the consistency curves. The range of consistency for the same range of stress was smaller for fermented doughs than for the nonfermented doughs, but the relative position of consistency curves was not affected by the strength of the flour.