Release of 14C-labelled carbon dioxide from ascorbic acid during straight dough wheat bread making

BACKGROUND AND OBJECTIVES: The redox agent L-ascorbic acid is included in wheat bread recipes for the dough strengthening and bread volume enhancing effects it brings about once converted into dehydro- L-ascorbic acid. We here used different dosages of ascorbic acid along with ¹⁴C₁-labeled ascorbic...

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Veröffentlicht in:	Cereal Chemistry 2022-07, Vol.99 (4), p.731-736
Hauptverfasser:	Beghin, Alice, Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Delcour, Jan
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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