Cereal Chem 65:367-372   |  VIEW ARTICLE

A Response-Surface Analysis of the Oxidative Requirements of No-Time Doughs.

A. E. Baker, W. T. Doerry, K. Kulp, and K. Kemp. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

The effects of three commercially available oxidants on specific internal and external quality characteristics of no-time doughs were examined by response-surface methodology. The oxidant system included azodicarbonamide, ascorbic acid, and potassium bromate. In general, the quality of the loaves improved when ascorbic acid was excluded from the system. However, the addition of ascorbic acid tended to affect the levels of azodicarbonamide and potassium bromate required to obtain the maximum quality response. There was a definite interaction among the three oxidants that varied depending on the quality characteristics.