Ascorbic acid

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Recently, there has been an increased interest in the use of ascorbic acid in various baking applications, especially in enhancing the texture and volume of bread. Many bakers are starting to incorporate it into their dough recipes.

I've noticed some people mentioning adding ascorbic acid to doughs. It acts as a dough conditioner, improving the stability and strength of the dough.

In addition to its baking benefits, it is also recognized for its antioxidant properties, which can help extend the shelf life of baked goods. This has become particularly relevant in light of recent studies emphasizing the role of antioxidants in food preservation.

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What's the purpose?

Ascorbic acid strengthens the gluten structure and allows the dough to rise more effectively. This results in a lighter, airier final product.

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For more information, please visit Ascorbic Acid For Baking.