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Ascorbic Acid

A bottle labeled Ascorbic Acid (Vitamin C), a dough-strengthening ingredient used in small amounts in bread baking
Ascorbic acid is vitamin C; in bread formulas it is used in very small amounts as a dough strengthener.

Also known as Vitamin C, this is often added to bread recipes in tiny amounts to strengthen the gluten network and help the dough hold its shape during a long rise.

By Henry Hunter · Updated

Connected terms

Gluten
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

Sources

  • King Arthur Baking
  • Professional Baking