Profile PhotoMark Floerke
Post count: 223

Hello @abimco12:  Ascorbic acid does not affect shelf life directly.  The primary use in dough processing is as a reducing agent that improves the disulphide bonds of the gluten proteins to capture the CO² produced by the yeast better.

Good Manufacturing Practices under the US code of federal regulations title 21 recommend a limit of 200 parts per million (ppm) maximum for bread dough.  However; general practice is to use approximately 90 ppm or less, in most instances.  Excess oxidation with show with many small bubbles at the surface of the bread dough.