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Ascorbic acid (vitamin C) is essential for our well-being. But what role does it play in bread making? It is commonly used in large bread productions as an improver or dough conditioner. Using ascorbic acid can strengthen the gluten structure of bread dough enabling it to trap more fermentation gas inside it and gain more volume. It is a cost-effective way of producing larger loaves.
Bread made with ascorbic acid will have a finer, more tightly packed crumb with a very soft texture. It is said that it can make bread stay softer for longer, but I have not seen proof of this in my experience.
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