The effect l-ascorbic acid on the rheological properties of soy–wheat dough: a comparison of raw and physically modified soy flours Original Research Article

Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical modification of soy flour on rheological properties of soy–wheat composite dough at various ratios up to 50% soy flour. Soy–wheat composite dough made from physically modified soy flour (PMSF) exhibited higher resistance to extension (Rm), greater tolerance to mixing, better mixing stability, higher water uptake and water absorption than the soy–wheat composite dough from raw soy flour (RSF). l-Ascorbic acid at 250 and 500 ppm improved Rm, (P < 0.05) of the dough made from the RSF and PMSF at 50% soy flour substitution for wheat. The same concentration of l-ascorbic acid decreased extensibility of the soy–wheat dough after 135 min of resting in both models (P < 0.05).