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    • Profile PhotoEdyl
      Post count: 2

      HI Dr Lin,

      Will ascorbic acid vs encapsulated ascorbic acid perform differently in bread dough during mixing, resting, rounding, moulding, proofing and baking?
      If yes, how so and what will the effects be?

      How much ascorbic acid is recommended to be used in a dough conditioner/improvers blend?
      Is more better?

      Are there also reactions that ascorbic acid can have when being blended with other ingredients e.g enzymes, emulsifiers, etc?

      Hope to hear from you soon! Thank you!

    • Profile PhotoMark Floerke
      Post count: 223

      Hello @bakerng,

      Encapsulated ascorbic acid will be coated in a protective layer to delay or postpone reaction.  It all depends on purpose and type of encapsulation.  A high melt point fat is often used to delay release until the dough is baking.  When the fat coating melts, the AA is released.  Other coatings might be sugars or other food ingredients that delay release in a hydration process.

      Most commonly we see AA dosage to be between 30-90ppm on flour weight.  Above 90ppm the dough is over oxidized and forms a lot of blisters.  Regulation maximum is 200ppm.

      You can read more about ascorbic acid here on BAKERpedia:  https://bakerpedia.com/ingredients/ascorbic-acid/

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