2026-05-30T19:34:46Z https://www.peertechzpublications.org/oai-pmh

oai:www.peertechzpublications.org:10.17352/2455-815X.000137 2022-01-05 PTZ.IJASFT:VOL8

Optimization of oxidative improver’s formulation for the wheat flours with different extraction rates Mahsa Shafiesoltani Mania SalehifarSaeed Baeghbali<p>In this study, the effect of oxidative improvers such as glucose oxidase (10-30 mg/kg) and ascorbic acid (50–150 mg/kg) were compared on the rheological properties of two sets of flours with different extraction rates (75% and 82%). The optimized formulation via the response surface method revealed that the oxidative improvers have a different reaction in different types of flours. In flours with a 75% extraction rate, glucose oxidase played the main role, while in the flours with an 82% extraction rate, ascorbic acid was more effective. Also, this study showed that the effects of both improvers are dose-dependent, for the 75% extraction rate of flour, the optimal dose of glucose oxidase is 23 mg/kg, and for the 82% extraction rate of flour, the optimal dosage is 90 mg/kg of ascorbic acid. Finally, the effect of the optimal formulation was investigated on the bread properties and the results were compared with the control sample.</p> International Journal of Agricultural Science and Food Technology - Peertechz Publications 2022-01-05 Research Article https://doi.org/10.17352/2455-815X.000137 en Copyright © Mahsa Shafiesoltani et al.