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Effect of L-Ascorbic Acid on the Rheological Properties of Wheat Flour-Water Dough

¹Yamazaki Baking Co., Ltd. 3-15-6 Chitose, Sumida-ku, Tokyo 130, Japan. Corresponding author. ²Institute of Environmental Science for Human Life, Ochanomizu University. 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112, Japan.

L-Ascorbic acid (AsA) and its related compounds play an important role as improvers in bread production. Addition of AsA and its related compounds, such as dehydro-L-AsA (DHA) and 2,3-diketo-L-gulonic acid (DKG), affected the rheological properties of flour-water dough during mixing, especially hardness. Addition of 10 or 100 ppm AsA increased the dough hardness of samples as compared with the control dough. Addition of DHA or DKG to dough only slightly increased hardness. Addition of p-quinone significantly increased the hardness. Both glutathione (GSH) and its oxidized form (GSSG) drastically decreased the hardness. Contents of AsA in the treated dough decreased and contents of DHA increased during mixing, suggesting that oxidation occurred. The oxidation rate of AsA was influenced by the concentration of AsA added. The improving effect of AsA on the rheological properties of flour-water dough seemed to be mostly dependent on reactive intermediate oxidation products such as O₂^-, while the contribution of DHA was rather limited.