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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      From @abimco12: Does ascorbic acid increase shelf life of bread?   What quantity do I add to 50kg flour for commercial baking?

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      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.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      More Ascorbic Acid Questions:  Pls how many kg of ascorbic acid will be suitable for 50kg of flour.
      Thank you

      Can I use orange juice (not pack) instead of ascorbic acid for my bread?

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      The word shelf life is very big though always many bakers take it for mold . there are very many things that affect the life span of a bakery product on the shelf depending on its nature and its acceptable texture .

      depending on the type of ingredients you use forexample lipids susceptible to oxidation ,it can  help you increase shelf life if there is rancidity caused by these lipids in your bread so it will act as an antioxidant and there wil be no odours given off ,

      substituiting ascorbic for orange juice (orange juice is more of citric acid and its a chelating agent ) its also effective against oxidation but its action is more defined to metal ions in the bread but you will miss the primary use of ascorbic acid as listed by mr Mark.

       

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      You can also find more information on Ascorbic Acid in the Ingredient Section of BAKERpedia.

      I have rarely ever seen Ascorbic Acid (AA) used at more than 90 ppm in the baking industry.  Most commonly it is dosed at the flour mill at 50-70 ppm AA.  If you were using pure AA 90 ppm would be 4.5g per 50KG flour.  Most of the time it is sold diluted in the baking industry as 10% AA, which would then mean 45g per 50KG flour.

      While there is AA in orange juice, this is not the same as citric acid that provides the tart sour flavor.  Typical orange juice has about 35mg AA.  You would need about 130 liters of orange juice for a 50KG bag of flour to achieve 90 ppm AA.  Would not make very good bread.

      Cheers!  Mark

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