What does ascorbic acid do in baking?

Ascorbic acid, known as E300, is a common additive in the baking industry that often goes unnoticed or is misunderstood by both producers and consumers. Many bakers may dismiss it as merely “vitamin C,” believing that its presence in flour is inconsequential. However, it's essential to understand that ascorbic acid plays a significant role in the baking process, influencing the structure and quality of the final product. While its effects can contribute to improved dough handling and bread quality, it ultimately goes against the principles of making Real Bread, which advocates for no additives in baking.

The Real Bread Campaign views ascorbic acid as an unnecessary additive that can even weaken gluten in long-fermented doughs. This substance is often labeled as a flour improver or dough conditioner because it can enhance certain properties of the dough, such as gas retention, which is crucial for rising. In the presence of oxygen, ascorbic acid acts as an oxidizing agent, resulting in several supposed benefits: it strengthens gluten, increases loaf volume, creates a finer crumb, and enhances tenderness while reducing crust thickness. Furthermore, it can speed up the rising process, which contradicts the Campaign’s objective of promoting longer fermentation for optimal flavor and texture.

If you want to learn more about the implications of ascorbic acid in baking, please visit our website for more details. At Yulin HB™, we provide additional insights into baking additives and alternatives. Our focus lies on empowering bakers to achieve superior results with natural ingredients rather than relying on chemical substitutes. For instance, consider exploring Ascorbic Acid For Baking, where you can find further information about this topic.