摘要 : Baking assays under standardized conditions were carried out to compare the efficacy of ascorbic acid, cysteine and gluten as improvers of 50-50 wholemeal rye-wheat flour doughs. A fermentation time of 240 min was chosen taking in... 展开 Baking assays under standardized conditions were carried out to compare the efficacy of ascorbic acid, cysteine and gluten as improvers of 50-50 wholemeal rye-wheat flour doughs. A fermentation time of 240 min was chosen taking into account the specific loaf vol. without additives, dough yeast profile, pH and bread crumb structure. Composite doughs baked with different gluten levels were studied with regard to rheological, sensory and microbiological changes. No significant changes in bread vol. were observed when either ascorbic acid or cysteine was used at 50 and 100 ppm. Specific loaf vol. was significantly increased (P <0.05) with addition of 8% gluten. Strength value of the dough was significantly increased with gluten addition, and texture and overall acceptance were improved compared to bread without gluten. No significant differences (P <0.05) were observed in other attributes, e.g. crumb colour, smell and taste, in agreement with Lactobacillus spp. and yeast counts. 收起