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    Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O<sub>2</sub>), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH)

    Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O<sub>2</sub>), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH) by Alice S. Beghin, Sambhu Radhakrishnan, Nand Ooms, C. Vinod Chandran, Karel Duerinckx, Bram Pareyt, Kristof Brijs, Jan A. Delcour, Eric Breynaert

    Published 2025-06-01

    Ascorbic acid (AH<sub>2</sub>) is a commonly used additive in food products. In wheat breadmaking, it is, for example, added to flour for its dough strengthening and bread volume-enhancing effects. While these bread property-enhancing effects are well known, the final chemical fate of AH...

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