摘要：The effects of oxidizing agents (potassium bromate, ascorbic acid), reducing agent (L-cysteine) and surfactants (SSL and DA-TEM) on the rheological properties of flours of three bread wheat cultivars were studied using Brabender farinograph and extensograph. Gene-rally increasing levels of ascorbic acid and potassium bromate (KBrO3) did not affect the water absorption values. Ascorbic acid and KBrO3 had slightly improving effect on dough mixing properties of the cultivars with strong and medium glüten quality. Improving effect of ascorbic acid was more noticeable than that of KBrO3. The strengthening effects of surfactants were evident on some of the dough mixing parameters especially on stability, mixing tolerance index and valorimeter values of all cultivars. However, SSL caused a reduction in water absorption values of Bezostaya and Kıraç flours and an excessive increase in their stability values. Oxidant supplementation resulted in significant decreases in extensibility (E) values of Bezostaya and Orso flours while the E values of Kıraç increased. Maximum resistance (Rm), area under the curve (A) and Rm/E values of all flours have also increased with increasing oxidant levels. Rm, A and Rm/E values of all cultivars significantly increased with the increasing surfactant levels as compared to control samples except Rm/E values of Orso cultivar.
