Abstract
The addition of L-ascorbic acid (AsA) or dehydroascorbic acid (DHA) to wheat flour lowered the gelatinization temperature of starch about 2°C, and reduced the gelatinization enthalpy about 10% in comparison with that of the control or D-AsA. Farinography of wheat flour dough added with AsA or DHA showed a shorter development time than that with 2, 3-diketogulonic acid or the control, probably by the formation of SS cross-linkages of gluten molecules. Scanning electron microscopic observations of wheat dough after 25-min mixing with AsA or DHA suggested the changes in the rigidity of dough, followed by some changes in the wrapping of gluten to the starch granules. Considering these results, we discuss the changes of gelatinization temperature, enthalpy, gluten, and SH contents after addition of AsA and related compounds to wheat flour.
