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In order to improve physical and chemical properties of dough produced from  wheat flour of suboptimal quality (protein content 10.7% dry basis, dough  energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated  using a response surface methodology and desirability function. The paper  brings the analysis of the main effects as well as their interactions. The  effect of organic acids was evident in relation to pH lowering and decrease  in free thiol groups, which consequently changed the physical properties of  dough (increased dough energy, extensibility and resistance). The well known  oxidative effect of ascorbic acid which is manifested as increase in dough  energy and resistance, was enhanced by the addition of citric acid i.e.  their synergistic action. Contribution of citric acid was the donation of  hydrogen ions which changed the pH, lowered the content of free -SH groups  and increased protein aggregation. Ascorbic acid individually significantly  increased energy (linear regression coefficient b1 = 4.010-4) but higher  effect was exerted by the addition of ascorbic and citric acid mixture as  seen through higher interaction regression coefficient (b12 = 0.076). Dough  resistance was significantly affected only by ascorbic acid due to its  oxidizing action whereas dough extensibility was affected by both acids  (main effects) at all applied doses and their mixtures. The effect on dough  extensibility depends on the dose of acids but resistance decreased with  quadratic increase of acid doses. Second-order polynomials were used in  modeling of responses (dough energy, resistance and extensibility) which  showed a good fit with experimental data as shown by high values of the  coefficients of determination R2 for energy, resistance and extensibility  (0.953, 0.976 and 0.996, respectively). Based on F value, it could be  concluded that the model gave good prediction of experimental data while  p-values for all responses showed that the models were significant at  significance of 90%. The obtained models were used to optimize the doses of  ascorbic and citric acid in order to maximize dough energy and  extensibility. Significant increase of dough energy by 4.7 times and  extensibility by 1.5 times was achieved by the set of optimum conditions of  97 mg/kg citric and 100 mg/kg ascorbic acid. The obtained results are  applicable in semi-industrial and industrial facilities for flour  processing

hemijska industrija

Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function