Citric Acid in Bread as a preservative
I read that citric acid can be added as a natural preservative, dough conditioner. Some one wants me to make a soft french roll to use for BBQ meats. (pulled pork, etc) He showed me what he bought from the supermarket. They call them French Rolls. It seems to be a French bread, but it is very light and soft. He also wants it to remain fresh for two days, maybe three. What is the criteria for using citric acid? I have never seen it listed in any formulas or even discussed in any classes. Is it a standard % of flour?
I could also use a formulas that makes really light french bread - I'm sorry, but to me it seems almost like 'French Wonderbread', but it did have lots of little holes. I expect a recipe with malt and sugar would help make it light and airy. A hard crust is not necessary.