摘要：The effects of different levels of oxidizing agents (potassium bromide, ascorbic acid), reducing agent (L-cysteine) and surfactants (SSL and DATEM) on the baking properties of flours of three bread wheat cultivars were studied. The effects of ascorbic acid were more pronounced than those of KBrO3 in Bezostaya and Kıraç varieties that posses strong and medium gluten characteristic when bread volume, crust and crumb properties were compared. KBrO3 had an undesirable effect on some of the bread properties at 150 ppm addition level. Addition of the reducing agent, L-cysteine, had slight improving effect on the bread volume values of the strong cultivars, Bezostaya. How ever, it had generally deteriorative effects on the baking properties of the other two cultivars. Effects of SSL and DATEM on the crust ant crumb properties of all cultivars were similar. However, effect of DATEM addition on the bread volume values was more noticeable than that of SSL. Supplementation of flour obtained from the weak cultivars, Orso, with the baking additives did not result in expected improving effects.
