The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

another newbie question

sandrasfibre's picture
sandrasfibre

another newbie question

Hello.  what is ascorbic acid?  what does it do?  where do you get it?  thank you

Comments

proth5's picture
proth5

It is commonly known as Vitamin C.  You can get it many places - almost anywhere you can buy vitamins.  Health food stores will carry it in more forms.

It is an oxidizing agent and is often added to bread doughs (in very, very small quantities) to tighten them - or make them more elastic.  It is thought to improve loaf volume. 

It is also used to prevent browning in cut apples, peaches, etc.  (You know those bags of sliced apples you can buy in the grocery store?  They are dunked in an ascorbic acid/water solution so they won't go brown...) 

Hope this helps.

 

sandrasfibre's picture
sandrasfibre

thank you so much for your answer, sandy

arzajac's picture
arzajac

Vitamin C is an anti-oxydant:  It prevents oxydation and is used as a (natural) preservative.

For example, it's added to apple juice to prevent it from chaging color and to keep it fresh. 

proth5's picture
proth5

Yes, it works that way for fruits(as I mentioned).  However, I double checked my source on that flour oxydant thing and if I believe my source (and I always do) it is an oxydizing agent for flour.

Odd, that...

Kuret's picture
Kuret

Having recently studied chemistry I can say that you both are corret.

The AA is often acting as an anti oxidising agent in the meaning that it prevents certain cemicals from oxidising by doing so itself. IE the AA is oxidising whatever is responsive to oxidisaton. In a bread dough there are nothing to protect from being oxidised so the AA is not doing any "anti" work, it is still working in the same way though.

sandrasfibre's picture
sandrasfibre

does dough made with eggs take longer to rise than dough without eggs?  if yes, what is a normal length of time for a sweet dough to rise?

subfuscpersona's picture
subfuscpersona

...for information on ascorbic acid

http://www.thefreshloaf.com/node/7416/ascorbic-acid

sandrasfibre's picture
sandrasfibre

Can a starter (biga) be made with wheat flour instead of white flour?