FACTORS INFLUENCING THE RESPONSE OF IMPROVERS TO COMMERCIAL INDIAN WHEAT FLOURS

Effect of potassium bromate and ascorbic acid on rheological character istics and bread making quality of Indian commercial wheat flours was studied. Ascorbic acid brought about greater change in the extensograp h characteristics and improvement in the baking quality, as compared t o potassium bromate. Soft wheat flour responded more than medium or ha rd wheat flours to improvers. The effect of potassium bromate on rheol ogical characteristics was more pronounced, when pH of dough was lower ed to less than 5.0. Potassium bromate and ascorbic acid brought about a greater improvement in milk bread as compared to other varieties su ch as plain, sugar, and fruit bread.