Alveograph Evaluation on the Influence of Ascorbic Acid on the Rheological Properties of Wheat Flour Dough

Why is it Important to Test Oxidizing Agents and Ascorbic Acid Additions in Flour?

In cereal science, testing the impact of oxidizing agents is essential for characterizing the rheological optimization of flour. These agents are added to modulate the protein network, and precise quantification is necessary to prevent significant defects in dough functionality.

Specifically, millers and bakers test these effects for three major reasons:

1. Finding the optimal additive dose to achieve ideal dough
2. Ensuring consistency run after run
3. Meeting regulatory, cost, and food safety compliances

This white paper, written by KPM's Business Development Director Arnaud Dubat and Applications Specialist M. Hikmet Boyacioglu, PhD, shares a review of scientific literature regarding the use of the Alveograph Test Instruments like the Alveolab® and AlveoPC to evaluate the impact of ascorbic acid on the rheological properties and physical characteristics of wheat flour dough.