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Fate of ascorbic acid in the Chorleywood Bread Process
Author(s) -
Thewlis B. H.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220106
Subject(s) - ascorbic acid , chemistry , oxalic acid , decomposition , carbon fibers , food science , carbon dioxide , biochemistry , organic chemistry , mathematics , algorithm , composite number
Abstract When L ‐ascorbic acid was used as an additive for baking, it was shown, using radioactive techniques, that about 24% of the carbon present in it was lost, mostly, and probably entirely, as carbon dioxide. The rest of the carbon remained in the bread as a mixture of water‐soluble acidic substances whose major component appeared to be L‐threonic acid; this accounted for about 52% of the carbon in the added ascorbic acid. Lesser amounts of other products present included 2,3‐diketo‐ L ‐gulonic acid. None of the original L ‐ascorbic acid, or of its likely decomposition products, dehydro‐ L ‐ascorbic acid and oxalic acid, could be detected in the bread.