Cereal Chem 64:403-406   |  VIEW ARTICLE

Ascorbate Oxidase Inhibition in Dough by Fluoride Ion and Its Effect upon Dough Rheology.

D. R. Grant. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

The effect of L-ascorbic acid (AA) on the rheological properties of bread dough can be measured by a simple spread test. The effect supposedly depends upon the oxidation of AA to dehydroascorbic acid (DHAA), which then behaves similarly to other oxidative improvers. Because fluoride ion is a potent inhibitor of the enzymatic oxidation of AA to DHAA, doughs containing AA and NaF were evaluated by the spread test in comparison to doughs containing NaCl in place of NaF (Cl(-) is a weak inhibitor of AA oxidation). The reduction in the spread ratio that characterizes the effect of AA on dough was only slightly diminished by the addition of F(-). The results indicated that the capacity of dough to oxidize AA to DHAA greatly exceeds that which is needed for the rheological effects of AA to be expressed.