According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material  :     the best dose of ascorbic acid that can be added for the improving average flour quality is 50-70 ppm   If I want to add 70 ppm to my flour comprising 600 grams of whole wheat flour and 100 grams of bran and wheatgerm, how many mg of ascorbic acid do I require? 
Just for the record, she replied and for what it is worth:     Dear Sir,      Ascorbic acid  dosage in milling and bakery it is based on the weight of the flour.      The recommendation dosage ( medium dosage) for maturate the flour is 2g/100 kg flour (Ascorbic acid can be added in the milling or in  bakery  in the mixer with the yeast, water, salt, enzymes, emulsifiers, e.g.      The optimum dosage depend by the quality of the flour and by the recipe who is used : the enzymes  added, the cysteine added, the technological process, the parameter of the process, etc.      To study the influence of the ascorbic acid the dosage can be  for  example: 1g /100 kg flour,   1.5 g/ 100 kg flour, 2 g ..., 2.5,   3, etc or 1g...2g...3g...4g....      (10ppm=0.01 g/kg= 1g/100 kg)      If you have  any questions please let me know.      Best regards,       Georgiana Codina  