Ascorbic acid

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Hi

I'd like to bake loaves with a higher wholemeal content ( 60 wholemeal:40 white or 70 wholemeal: 30 white) and am wondering if the addition of ascorbic acid will help to make them lighter. Does anyone routinely use ascorbic acid in wholemeal/spelt  bread making, and if so, what is your purpose in using it. Does anyone deliberately avoid it, and if so why?  Also, does anyone know where in London (UK)  I could buy it? If I were to use straigh vit C pills, how much would I add say per 3 cups of flour? Thanks.

When we consume vitamin C it acts as an antioxidant, but when it is added to bread dough it does the opposite by oxidizing the dough. This can reduce the mixing time as the gluten is formed more quickly.

How to use vitamin C in bread making?

Yulin HB™ contains other products and information you need, so please check it out.

Many fruits and vegetables contain various concentrations of vitamin C. It can also be found in those fizzy supplement tablets. Or it can be bought as a pure powder which is 100% ascorbic acid. The powder is what bread factories use. But it can be bought online by a regular consumer too.

A very small amount is required. It is advised that 20mg &#; 30mg per 1kg of flour is enough. That is 0.02g &#; 0.03g. Most scales will not even register such a small amount. Saying that, I tried using 20mg per 1kg and it did not make a difference, so I ended up using 40mg per 1kg and that worked well.

When it comes to fresh lemon juice it contains around 50mg of vitamin C per 100g juice, so that makes it quite easy to calculate the required amount for a recipe.

I have read that people use the fizzy drink tablets, but I did not want to experiment with them because they are flavoured, and they contain other ingredients than just the vitamin.

For more information, please visit Ascorbic Acid For Baking.