Effect of additives on the rheological and baking characteristics of different extraction rate wheat flours.

Effect of ascorbic acid with and without sodium stearoyl-2-lactylate on rheological and baking characteristics of 70, 75,
80, 85 % extraction rate flours from wheat varieties 'WG 357', 'WL 711', `Jubilar' and 'DNS' was studied. The
additives improved to varying extent the maturograph characteristics viz., final proof time, dough elastic s ity
and dough level when tried with different extraction rate flours. Oven rise recorder also showed increase
in dough volume, baking volume, oven rise and calculated loaf volume of flours treated with additives. Increase in
bread volume, specific volume and overall quality score was observed by the use of additives in different flours.
`Jubilar' and 'DNS' wheat varieties showed good response to the additives; followed by 'WL 711', while `WG 357'
responded poorly. Use of additives showed remarkable improvement in crumb softness of bread made from flours of
different extraction rates.