摘要：The studies made have showed the fact that replacing ascorbic acid with gox leads to the improvement in dough rheology (stability, softening, strength) and leads to obtaining finished products with increased volume (BIMP 14 (2) II 2003, p.99). Our purpose is to notice what happens and how GOX, ascorbic acid, GOX and ascorbic acid replacing a part of it, influence dough features.
