April 20, 2015 - 1:08pm
Whats the use of adding citric acid,acetic acid and lactic acid to bread?
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Whats the use of adding citric acid,acetic acid and lactic acid to bread?
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
I think the yeasts favour an acidic environment.
When one makes a sourdough starter with just flour and water the mixture becomes acidic overtime killing off the bad bacteria creating a good environment for the wild yeasts to grow. This is a natural process.
Adding citric acid to any yeast bread would be giving the yeast a helping hand. But you only need a small amount.
Some add it to normal breads to mimic sourdough flavour.
so what about citric acid and lactic acid in normal breads?
You see what is happening in a sourdough starter a lot more so thought I'd use it as a reference. Sourdough starters can differ a lot from one another depending on various factors. But they'll all be symbiotic i.e. a balance of one type of yeast and bacteria. Bakers yeast is one particular yeast that's added into a dough. A sourdough starter is naturally acidic which favours the yeast. Adding citric acid to a normal dough also favours yeast albeit this one particular yeast, which differs from sourdough.
Basically you're providing a good home for the yeast by making the dough more acidic enabling the yeast to do its thing with more ease.
so citric acid is lemon juice,acetic acid is vinegar and lactic acid is whey.
so the question now is " whats the use adding little amounts of whey in bread"
Adds strength to the structure but like acid don't go overboard. Too much and it'll be too tough.
what does lactic acid do?
I'll try and answer before that happens. It'll have to be quick. Lactic acid is another type of fermentation process in bread. Its a bacterial fermentation as supposed to yeast fermentation. Brings out different qualities.
Hope this has helped somewhat. I'll try my best to answer more questions tomorrow if you have any. Till then I'll leave you in the capable hands of other TFLers who are far more knowledgable on this subject than me. Sounds like you have something in mind. Best of luck and hope I've helped.
thanks bro...
Lactic acid is what gives sourdough it's sour flavour.
Gerhard
which is also produced if the fermentation goes on longer
I agree and wouldn't advocate using it just commented on why it was an additive in some breads.
Gerhard
.. worth what you're paying for it is that there is no point whatsoever adding those acids into bread.
Some are produced naturally as part of the fermentation, but to add them deliberately? Nope. Not needed at all.
-Gordon
yeasted breads since they strengthen gluten strands and can lead to a higher rising bread. Citric and acetic acid additions aren't usually added to increase the sour taste in yeasted or SD breads. I put whey in both kinds of breads bread though but not becuse of the lactic acid since Lactobacillus made it, but for the extra protein it provides in the finished product - It becomes super protein bread and more nutritious as a result. SD makes plenty of acid for strengthening gluten strands....so adding acids is better for yeasted breads since they could use a gluten strand strengthener. Few people like sour bread and fewer want a sour yeasted bread.
Happy Baking
Like DBM, I would not add any unnecessary additive to my breads. Good flavor and good structure of a bread are mainly the result of experience and craftmanship of the baker.
Happy Baking,
Karin
In wheat breads, that's not very important, since amylase enzymes contribute to the bread's sweetness, but in rye breads, acidity matters a lot. Rye bread structure doesn't depend on gluten but on a viscous gel made of of water and complex carbs (polysaccharides). The amylases degrade the complex carbs, turning them into simple sugars and causing the rye breads to become dense and gummy.
Acid environments of pH<5.0 inhibit amylase activity, allowing the rye doughs to develop without losing structure, which is why so many rye breads are built on sourdoughs.
Stan Ginsberg
www.nybakers.com