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In this study, the effect of oxidative improvers such as glucose oxidase (10-30 mg/kg) and ascorbic acid (50–150 mg/kg) were compared on the rheological properties of two sets of flours with different extraction rates (75% and 82%). The optimized formulation via the response surface method revealed that the oxidative improvers have a different reaction in different types of flours. In flours with a 75% extraction rate, glucose oxidase played the main role, while in the flours with an 82% extraction rate, ascorbic acid was more effective. Also, this study showed that the effects of both improvers are dose-dependent, for the 75% extraction rate of flour, the optimal dose of glucose oxidase is 23 mg/kg, and for the 82% extraction rate of flour, the optimal dosage is 90 mg/kg of ascorbic acid. Finally, the effect of the optimal formulation was investigated on the bread properties and the results were compared with the control sample.

Optimization of oxidative improver’s formulation for the wheat flours with different extraction rates