Cereal Chem 57:85 - 87.  |  VIEW ARTICLE
Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid.

M. Elkassabany, R. C. Hoseney, and P. A. Seib. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The fates of L-ascorbic acid (AA) and the stability of dehydro-L-ascorbic acid (DHAA) were studied during dough mixing and subsequent resting. Practically all of the AA was converted to DHAA in optimally mixed yeasted doughs. Yeast accelerated the conversion of AA to DHAA during dough mixing. DHAA was relatively stable in flour-water doughs and extremely stable in yeasted doughs. D-Isoascorbic acid also was effectively converted to dehydro-D-isoascorbic acid during mixing, suggesting that no active AA oxidase system exists in dough.