Cereal Chem 40:647 - 657.  |  VIEW ARTICLE

L-Ascorbic Acid Oxidizing System in Dough and Dough Improvement.

T. Kuninori and H. Matsumoto. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

The oxidation of L-ascorbic acid (L-AsA) in flour doughs was followed by a modification of Roe's method (Kedo et al., [in Japanese] Eiyo to Shokuryo 13: 242-245; 1961; and Roe and Kuether, J. Biol. Chem. 147: 399-407; 1943) with metaphosphoric acid extract from dough. L-AsA incorporated in dough at 100 p.p.m. (flour basis) was oxidized 54, 67, and 81% in 5, 10, and 15 min. of mixing, respectively. However, 500 p.p.m. of sodium diethyldithiocarbamate (DDC) incorporated with L-AsA inhibited the reaction to the extent that only 24% was oxidized in 74 min. No further inhibition was found with increased DDC above this level. Rheological study of dough with extensigraph indicated a little but no definite inhibition by DDC to the improvement reaction of L-AsA. It is assumed the oxidation of L-AsA is not a limiting factor of dough improvement, from these data and those with ascorbic acid oxidase.