Oxidantes na panificação: impacto do ácido ascórbico e do peróxido de benzoíla na reologia da farinha de trigo

Abstract

Flour improvers play a key role in the technological quality of wheat flour, directly affecting dough rheology and baking performance. Among them, ascorbic acid and benzoyl peroxide are widely used in the Brazilian milling industry, although their mechanisms of action differ substantially. This study evaluated the effects of these two oxidizing agents, applied at different concentrations, on the physicochemical and rheological properties of wheat flour through moisture, gluten, falling number, alveograph, farinograph and extensograph analyses, as well as practical baking tests. The objective was to compare the technological performance of both additives and assess their influence on dough strength, extensibility, stability, and final bread quality. Samples treated with ascorbic acid showed consistent improvements in protein structure and dough resistance, resulting in enhanced rheological behavior and superior baking performance. In contrast, benzoyl peroxide exhibited mainly a visual whitening effect, with no impact on the technological functionality of the flour. These findings reinforce the role of ascorbic acid as an effective flour improver and indicate that benzoyl peroxide acts solely as a bleaching agent, contributing little to dough processing. [resumo fornecido pelo autor]