June 5, 2016 - 2:47am
Ascorbic acid preservation
I run a production bakery and looking to add ascorbic acid to prevent mold growth. How much should I add to my dough so that it creates maximum preservation but does not impart too much flavor?
Thank you!
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When used in bread production, ascorbic acid is an oxidant, and is used in concentrations of between 50ppm and 100ppm (70 to 75 ppm being most common). To the best of my knowledge, it does not inhibit mold. Before the advent of modern mold inhibitors, bakers sometimes added vinegar to bread dough to forestall mold formation.
Bob
Ascorbic acid is not used as a mold inhibitor in the baking industry, as bob stated, it's used in very small amounts, in many cases even lower than he has stated. Adding large amounts of it would render a dough unusable. It has an oxidizing effect, has a gluten tightening effect, it's a very common ingredient in "bread improvers" and is often even added at the four milling stage.
You could consider using sourdough culture in your bread, it's a well and trusted natural shelflife extender.