How to apply ascorbic acid ppm in bread baking? 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?
I did more googling of research papers and of all three sources accessible by me, ppm is actually per flour basis. Quite a shocker to me. 

Here are the links:ISSN No. (Print):0975-1130ISSN No. (Online):2249-3239TheEffect ofAscorbicAcid andGlycerol onQuality ofFrozen BarbariBread

Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat Varieties

Method for producing danish dough 

I have also sent an email to Georgiana Gabriela Codina for good measure, though I am not sure if she responds to public queries.