HELP - Oxidizer vs Antioxidant RE: Ascorbic Acid
I would like to better understand the affects of Ascorbic Acid in bread dough. But what I read is confusing.
In the article https://bakerpedia.com/ingredients/ascorbic-acid/ [1] it states, “In baking, it is used as an oxidizing agent [2] for dough mixing.“
But further research states this. “Vitamin C [3] (ascorbic acid (AA)) is very popular for its antioxidant properties.” Here is the article. https://www.sciencedirect.com/science/article/pii/S0304416501002355 [4]
Confusion - Oxidation and Antioxidant seem to be opposites.
Definitions
Definition of oxidize
transitive verb [5]
1: to combine with oxygen Other chemicals then oxidize the sulfur dioxide to form sulfuric acid, which along with the nitric acid increases the acidity of the dewdrop- Definition of antioxidant
: a substance (such as beta-carotene or vitamin C) that inhibits oxidation or reactions promoted by oxygen, peroxides, or free radicals