ascorbic acid in bread.....powder or tablets?

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Aunt Sally

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Re: ascorbic acid in bread.....powder or tablets?
« Reply #15 on: January 18, 2012, 13:46 »
Self raising flour will be made from soft wheat.  Not enough gluten in it to give a good rise and texture for bread.

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snowdrops

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Re: ascorbic acid in bread.....powder or tablets?
« Reply #16 on: January 18, 2012, 15:45 »

Why is it used? 

As a source of Vit' C or does it improve the texture, appearance or flavour of the loaf?   Cheers,     Tony.
It is also used as a preservative, I believe.
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Trillium

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Re: ascorbic acid in bread.....powder or tablets?
« Reply #17 on: January 19, 2012, 21:15 »
This is interesting. I've never, ever, heard of using ascorbic in bread making, and believe me, I've read a lot of books on bread recipes.

Does the ascorbic also help with bread preservation? We've been buying store bread lately since we've been too busy to bake and notice it goes moldy very quickly.


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