دراسة تأثير حمض الأسكوربيك (فيتامين C) على الدقيق المستخدم في صناعة الخبز الأسمر

Abstract

In this study, the effect of ascorbic acid (Vitamin C) at specific levels of 15, 30, 45, 60, 75 mg/l on the flour used in the production of whole wheat bread was examined. The following symbols were given (M1, M2, M3, M4, M5) respectively Moisture content of the flour was not significantly affected by the addition of ascorbic acid, with a moisture content of 0.12±11.28 in sample B. Regarding the total acidity percentage, based on lactic acid, it was 0.05±3 in sample B and inversely decreased significantly with an increase in the addition of ascorbic acid, reaching 0.05±2.5 in sample M5, which contained the highest addition of 75 mg/l ascorbic acid.

The flour color was measured using the Kent-Jones & Martin device, showing the lowest color degree in sample M5 at 25.16, while the highest color degree was in sample B. There was no significant difference between sample B and sample M1, but significant differences were observed between the other samples. For the alveograph tests on the dough, sample M2 exhibited the lowest pressure among the samples, followed by sample M3 and then sample B. Sample M5 could withstand the highest pressure and was the most elastic, achieving the highest L value of 218.7 mm. Sample M4 was the least elastic, followed by sample B. In terms of the P/L ratio reflecting elasticity and extensibility, sample M4 had the highest value of 4.94 but was unbalanced in terms of elasticity and extensibility, with elasticity being five times lower than extensibility according to the L value. Sample B followed, with an L value of 2.07, where extensibility was approximately twice the elasticity. Sample M5 was the most balanced in terms of elasticity and extensibility, with an L value of 0.66. The falling number was not significantly affected by the addition of ascorbic acid, with the highest value in sample B, gradually decreasing in the other samples, reaching 353 seconds in sample M5.