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Old 02-13-2009, 02:03 PM   #1
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Vitamin C in bread making?

I've heard that vitamin C can help breads have a better spring in the oven and an improved taste.

Does anyone have any experience using vitamin C? Can I use my current favorite bread recipes or do I need to look for recipes that already have it listed as an ingredient?

Any advice to help me get started using vitamin C would be appreciated!



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Old 02-13-2009, 03:35 PM   #2
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By using vitamin C, Ascorbic Acid, you help prevent the gluten bonds from breaking down in your dough. It will also help repair gluten bonds that have already been broken. Vitamin C helps sustain the leavening of bread loaves during baking and acts as a preservative & deters mold and bacterial growth. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best.
Use 1/4 tablespoon of vitamin C crystals (powdered, Ascorbic Acid) or a 250mg tablet crushed in a tablespoon added to liquids per 4-loaf recipe.

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Old 02-13-2009, 03:43 PM   #3
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Thank you!
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breads, vitamin c

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