Effect of Ascorbic Acid on the Rheological Properties of Wheat Fermented Dough

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008414" target="_blank" >RIV/60461373:22330/03:00008414 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of Ascorbic Acid on the Rheological Properties of Wheat Fermented Dough

Original language description

The effect of ascorbic acid on rheological properties of fermented dough from 43 flour samples with different ash and protein content has been studied. Influence of ascorbic acid on fermented dough behaviour depends on the flour composition particularlyin the proofing stage. Oven rice characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower and higher ash content.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2003

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

21

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

70

Pages from-to

137-144

UT code for WoS article

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EID of the result in the Scopus database

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