Ascorbic acid 250gr. - SaporePuro

Ascorbic acid, or vitamin C, is used in baking and pastry as a dough conditioner to strengthen gluten and improve dough elasticity. It acts as an oxidizing agent, enhancing the structure of bread, especially in high-volume loaves like baguettes or artisan breads. Here’s how it’s relevant:

Bake goods / pastry

• Function: Ascorbic acid strengthens the gluten network by promoting disulfide bond formation, leading to better dough stability, improved rise, and a finer crumb structure.
• Usage: Typically added in small amounts (10-100 mg per kg of flour, depending on the recipe). Too much can over-oxidize, making dough tough.
• Applications: Common in yeast breads, rolls, and some pastries where strong gluten development is desired. Less used in delicate pastries like croissants or cakes, where a tender texture is prioritized.
• Considerations: Check flour types—some flours already have added ascorbic acid. Overuse can lead to overly tight dough, so precise measurement is key.

 Jams & Dessert

• Preservation: Ascorbic acid prevents oxidation, helping maintain the vibrant color of fruits (e.g., strawberries, peaches) by inhibiting browning caused by exposure to air 
• Fruit-Based Desserts: Ascorbic acid is used in fruit pies, tarts, or compotes to keep fruit fillings bright and fresh-looking. For example, it prevents apples or bananas from browning in a fruit tart.
• Sorbets and Ice Creams: It can stabilize fruit purees in sorbets, maintaining color and flavor during freezing.
• Meringues or Whipped Cream: In rare cases, a tiny amount stabilizes egg white foams or cream by preventing breakdown, though this is less common.

Ingredients: Ascorbic acid (vitamin c)

Origin: EU