Abstract: The main objective of this study was to determine the effects of l-ascorbic acid, as a permitted additive
in bakery products, on characteristics of wheat starch. Suspensions of wheat starch (30%, w/w) in water containing
140 mg/kg ascorbic acid before and after gelatinization were prepared and studied using different techniques. The results
of scanning electron microscopy showed that some spots appeared on the surface of the starch granules as a result of
the addition of ascorbic acid. However, no changes in the starch crystalline pattern and its degree of crystallinity were
observed by X-ray diffraction technique.