Influence of ascorbic acid on quality bread from flour t-500 and wholegrain flour

Bakery industry uses different raw materials (flour, mixture of flours, yeast, water) and additives (minerals, vitamins, etc) to improve properties of products. White wheat flour is poor in ascorbic acid, which has a big role in production of bakery products. Ascorbic acid is redox agent and helps mixing and baking of bread, especially if it is produced from weak flour. The aim of this research was to examine effects of adding ascorbic acid on mixing, baking and sensory properties of bread made from different types of flour (wheat white flour and wholegrain wheat flour).