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Effect of ascorbic acid on the rheological properties of wheat fermented dough


Effect of ascorbic acid on the rheological properties of wheat fermented dough



Czech Journal of Food Sciences 21(4): 137-144



ISSN/ISBN: 1212-1800

Forty-three Czech wheat flour samples were divided into 2 groups based on ash content. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterization of flours and doughs.

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Accession: 003724959

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