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In recent decade, there have been observed extreme variations in climatic   conditions which in combination with inadequate agro techniques lead to   decreased quality of mercantile wheat, actally flour. The application of   improvers can optimise the quality of substandard wheat flour. This paper   focuses to systematic analysis of individual and interaction effects of   ascorbic acid and transglutaminase as dough strengthening improvers. The   effects were investigated using the Response Surface Methodology.   Transglutaminase had much higher linear effect on the rheological and   fermentative properties of dough from substandard flour than L-ascorbic acid.   Both transglutaminase and L-ascorbic acid additions had a significant linear   effect on the increase of bread specific volume. Effects of transglutaminase   and ascorbic acid are dependent on the applied concentrations and it is   necessary to determine the optimal concentration in order to achieve the   maximum quality of the dough and bread. Optimal levels of tested improvers   were determined using appropriate statistical techniques which applied the   desirability function. It was found that the combination of 30 mg/kg of   transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive   synergistic effect on rheological and fermentative wheat dough properties, as   well on textural properties and specific volume of bread made from   substandard quality flour

Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology