Oxidating agent

— Ascorbic acid can either be a natural extract or synthetic product.

An example of natural ascorbic acid is acerola fruit powder, the dried juice of the Acerola cherry, with 17-19% pure ascorbic acid.

Oxidizing agents primarily affect sulfur-containing amino acids, ultimately helping to form disulfide bridges between the gluten molecules.

The addition of these agents to flour will create a stronger dough.

Over-dosage of ascorbic acid could soften the dough.

Last modified 11-Apr-2018 09:13