| Abstract: | Trials with tannic acid in three concentrations (0.1, 0.2, and 0.3%) in a wheat flour dough were run to test its property to preserve the ascorbic acid degradation during baking and its performance in the dough viscoelasticity measured by its extensigraphic properties. The addition of tannic acid to the dough in the cited concentrations increased its resistance to extension (RE) and consequently reduced its extensibility (E) in the same way that ascorbic acid performed but using concentrations 10× smaller. In a dough containing ascorbic acid 0.02% and tannic acid 0.3%, the ascorbic acid retention after 10 days of storage was 34.8%, which represents 154% of the recommended daily intake of vitamin C by FAO/WHO (2002) for an adult (19–65 years old). The addition of tannic acid to the dough also increased the bread specific volume. |
