What Can I Use in Place of Ascorbic Acid? If you want to make bread with a bread improver, you can use other ingredients
In 1935 the use of ascorbic acid as a flour improver, or dough conditioner, was
¹, ²
Ascorbic acid (AA) is used as bread improver, as its addition to dough
Substrate specificity of the glutathione dehydrogenase (dehydroascorbate
Ascorbic acid is often used by commercial bakeries or bread factories to improve flour
By mixing in nitrogen it is shown that air is involved in the reaction and that the oxidation product dehydroascorbic acid, can function equally well as an improver in nitrogen or air
Ascorbic acid (also known as vitamin C) and alpha amylase (an enzyme that helps to break down starch) are two of the most well-known
1% acerola powder
Figure 3
Suitable for any recipe requiring "quick", "fast action", "instant" or "easy bake" Yeast
Ascorbic acid (vitamin C) is essential for our well-being
The adequate supply of α-amylase when bread improver was used meant that high loaf
You can purchase ascorbic acid powder, use Vitamin C from capsules, or grind your own in a coffee grinder
One prominent function of ascorbic acid in bread dough is to stabilize the gluten protein network
As improvers of the control flour ascorbic acid (AA), citric acid (CA) and L-Cysteine (CYS) were used at levels of 30 and 60 ppm, 10 and 20 ppm, 20 and 40 ppm on flour base, respectively
Give your whole-grain loaves better texture and a higher rise! For each cup of flour in your recipe, put 1-2 teaspoons Improver in the bottom of the measuring cup (1 teaspoon Improver per cup, for loaves with less than 50% whole grains), then fill the remainder of the cup with flour
Two of the best known ones are Ascorbic Acid (aka good old vitamin C), and Alpha Amylase (an enzyme which helps to break down starch