Influência do uso simultâneo de ácido ascórbico e azodicarbonamida na qualidade do pão francês
The aim of this work was to evaluate the simultaneous use of ascorbic acid and azodicarbonamide in a bakery product by using the response of the surface methodology. The experimental design (22) responses were the specific volume and total count of the external and internal characteristics of French bread. The action of ascorbic acid on the increase of the specific volume of French bread had significant linear and quadratic effects (p < 0.05 or near values). For azodicarbonamide, the quadratic effect was observed, and there was no interaction effect between the two studied oxidants agents. The application of ascorbic acid and azodicarbonamide using concentrations above 75 mg.kg -1 of wheat flour and 30mg.kg -1, considering the studied levels, provided French bread production with a higher specific volume.