Vitamin C in bread making?

[Penguin]

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!

Thanks!

 

[LadyCook61]

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.

 

[Penguin]

Thank you!